Individual Yorkshire Puddings

1. 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. 2

   Place twelve 6-ounce custard cups on a jellyroll pan. Spoon 1 teaspoon reserved drippings into each cup. Place jellyroll pan in a 425u00b0 oven for 5 minutes.

3. 3

   Pour about 1/3 cup batter into each cup. Bake at 425u00b0 for 15 minutes. Reduce heat to 350u00b0; continue baking 15 minutes or until puffed and golden brown. Unmold to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.