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Individual Yorkshire Puddings

Yield 12 individual servings


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups milk
  • 4 eggs, beaten
  • 1/4 cup clear pan drippings

How to Make It

  1. Combine flour and salt in a large mixing bowl. Combine milk and eggs, beating well; add to flour mixture, beating constantly with a wire whisk until batter is smooth.

  2. Place twelve 6-ounce custard cups on a jellyroll pan. Spoon 1 teaspoon reserved drippings into each cup. Place jellyroll pan in a 425° oven for 5 minutes.

  3. Pour about 1/3 cup batter into each cup. Bake at 425° for 15 minutes. Reduce heat to 350°; continue baking 15 minutes or until puffed and golden brown. Unmold to serve.

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