| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- 12 strips bacon
- 2 cups 1-percent milk
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 cup finely crumbled blue cheese
Instructions
- 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).
- Place a rimmed baking sheet on the middle oven rack. 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, on the baking sheet (to catch any drippings) 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 252 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 72 mg |
| Sodium | 293 mg |
Reviews
This is the second year that I have made this my daughter and family loves them. If you need to put a cookie tray under them that will help . these are now our Christmas tradition.
I cannot believe the mess this made in the oven. Smoked up the entire kitchen. Was the worst cooking experience I have ever had, make these if you want to be cleaning up for 2 hours!
This was so easy and loved trying something new for our Christmas dinner. I will definitely be making this again.
Delicious. Will be making it for the second year in a row
WAY too much unnecessary work. Ree Drummonds recipe was way easier and delish! Not worth it.
No
These were wonderful. We only let the batter sit for an hour so it did not rise as high as it did on The Kitchen but it was still great.
Absolutely delicious! Served with the crown roast for Christmas dinner. Will be using this recipe again.
We made them using the method of leaving the batter in the fridge overnight. Our mistake, we think, is that we used cold batter and should have let it come to room temperature before baking; the recipe did not specify. They did not rise at all.
*can use half and half or whole milk
*use whole eggs not just the yolks
*add minced fresh herbs if desired
*can use beef or pork drippings
*use standard size muffin tins
*place on large cake sheet to avoid oil spillage. during baking
*you can also make this in a cast iron skillet, just heat in the oven with the drippings as you would the muffin tins. Baking time will vary due to skillet size.
*use whole eggs not just the yolks
*add minced fresh herbs if desired
*can use beef or pork drippings
*use standard size muffin tins
*place on large cake sheet to avoid oil spillage. during baking
*you can also make this in a cast iron skillet, just heat in the oven with the drippings as you would the muffin tins. Baking time will vary due to skillet size.