Blue Cheesy Yorkshire Pudding

4.2(21)

by Jeff Mauro·published 2017-11-28

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Side Dish

Servings

12 servings

Total time

—

Calories / serving

245 kcal

Ingredients (6)

serves

12 strips baconbacon
2 cups 1-percent milkmilk
3 large eggsegg
2 cups all-purpose flourflour
2 teaspoons kosher saltsalt
1/2 cup finely crumbled blue cheese

Instructions (6 steps)

01Preheat the oven to 375 degrees F.
02Cook the bacon using the "Mauro Method." Line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp, but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. Once the fat is cooled, reserve 6 tablespoons.
03Microwave the milk for 45 seconds. Whisk together the milk, eggs and 2 tablespoons of the cooled (yet liquid) bacon fat in a bowl. In a separate bowl, whisk together the flour and salt. Slowly combine the liquid ingredients with the dry ingredients and whisk until combined. Let the batter sit for at least 1 hour (at room temperature) or overnight in the fridge (ideal).
04Place a rimmed baking sheet on the middle oven rack. Preheat the oven to 425 degrees F.

05Evenly ladle the remaining 4 tablespoons bacon fat into the cups of a 12-cup muffin tin. Heat the muffin tin in the hot oven until smoking, about 4 1/2 minutes. Quickly ladle some batter into each cup of the muffin tin, almost up to the brim. Bake, on the baking sheet (to catch any drippings) until golden brown with a dramatic rise (doubling in size), 25 to 30 minutes.

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