No Fail Yorkshire PuddingsRecipe by Chef Heidi Fink

Directions

1. Crack the eggs into a measuring up until you have 1 cup of liquid eggs. Four (4) large eggs almost always equals 1 cup liquid eggs. *Do not use a carton of liquid egg for this – the puddings won’t rise as well.
2. Pour the 1 cup of eggs into a blender. Add the milk, flour, and salt.
3. Blend until completely smooth.
4. Allow to rest at room temprature for at least 1 hour, longer if possible.
5. Preheat oven to 425 F. Spray a 12-cup muffin tin generously with pan spray (this helps ensure that the Yorkshire puddings won’t stick). Now pour a teaspoon of oil into each muffin cup.
6. Place the muffin tin in the hot oven to heat up – one minute for a regular thin metal muffin tin and 20 minutes if using a cast iron muffin pan.
7. While the muffin tins are heating up, re-blend the batter briefly.
8. Remove hot muffin tin from oven to a heat-proof surface. Pour an equal amount of pudding batter into each cup.
9. Return to the oven and bake for 20 minutes, until muffins are high, puffed and light golden.
10. Reduce heat to 375 F and bake for 10 minutes longer, until dark golden brown.
11. Remove from oven, let sit for 1 minute and then tip out into a linen-lined basket and serve.
12. Serve with Reverse Seared Prime Rib Roast