Try this Martha Stewarts Yorkshire Pudding recipe, or contribute your own.
Suggest a better description1. Sift together flour and salt. Place in bowl; make a well, and place eggs in center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in the refrigerator at least 4 hours, or overnight.
2. When prime rib roast is finished, set oven at 425 degrees. When pan has been deglazed, pour 1/4 cup reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot pan. Cook until crisp and golden, 20 to 30 minutes. Serve warm with Prime Rib Roast.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 8 | ||
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Calories: 445 | ||
Calories from Fat: 185 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 799.2mg | 246 % | |
Sodium 294.8mg | 10 % | |
Potassium 415.2mg | 11 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 32.9g | ||
Protein 30.1g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 445
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