Yorkshire Pudding

Preparación

1. mezclar2 min
   smooth, thin batter
   Whisk flour, salt, eggs, and milk until no dry pockets remain. The batter should pour like light cream; a thick pancake batter cannot create enough steam-driven lift.
2. dejar reposar20 min
   room temperature
   Rest the batter so the flour fully hydrates and bubbles from whisking subside; cold, freshly mixed batter is less predictable in the hot tin.
3. hornear5 min
   450°F / 230°C, oil shimmering
   Heat a muffin tin with oil in each well until the fat is shimmering-hot. The batter must sizzle on contact or the base sets slowly and the puddings stay squat.
4. hornear22 min
   deep brown and rigid
   Fill wells about halfway and bake without opening the oven until dramatically risen and deeply browned. Opening early dumps steam before the walls set and invites collapse.