Yorkshire Pudding With Blue Cheese Recipes

YORKSHIRE PUDDING WITH BLUE CHEESE

Steps:

• Preheat oven to 450 degrees.
• Combine first 7 ingredients in a bowl. Beat at medium speed with electric mixer until smooth. Beat at high speed 15 seconds; set aside.
• DIvide oil evenly among 8 muffin or popover cups. Coat sides of cups with cooking spray. Place muffin cups in oven for 3 minutes. Divide batter evenly among hot prepared cups. Bake for 10 minutes.
• Reduce oven temperature to 350 degrees. Bake additional 15 minutes or until golden. Serve immediately.

BLUE CHEESY YORKSHIRE PUDDING

Steps:

• Preheat the oven to 375 degrees F.
• Cook 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.
• Microwave 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).
• Preheat the oven to 425 degrees F.
• Evenly 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 until golden brown with a dramatic rise (doubling in size), 25 to 30 minutes.
• Once immediately out of the oven, place some blue cheese crumbles in the center of each warm Yorkshire pudding. Grind some black pepper over them and serve right out of the muffin tin.