Yorkshire Pudding- individual
Yorkshire Pudding
http://cooking.nytimes.com/recipes/1017129-yorkshire-pudding?utm_medium=Social&utm_source=Facebook_Paid&utm_campaign=Recipes&kwp_0=253999&kwp_4=1040289&kwp_1=490271
INGREDIENTS
3 large eggs
¾ cup/165 grams whole milk
¾ cup/115 grams all-purpose flour
¾ teaspoon/5 grams kosher salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter
PREPARATION
Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.
http://cooking.nytimes.com/recipes/1017129-yorkshire-pudding?utm_medium=Social&utm_source=Facebook_Paid&utm_campaign=Recipes&kwp_0=253999&kwp_4=1040289&kwp_1=490271
INGREDIENTS
3 large eggs
¾ cup/165 grams whole milk
¾ cup/115 grams all-purpose flour
¾ teaspoon/5 grams kosher salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter
PREPARATION
Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.