Yorkshire Pudding Recipe
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- čas přidán 29. 11. 2020
- Yorkshire Pudding Recipe. There is a lot of acrimony and argument over this rather simple basic Yorkshire Pudding Recipe. I have come across so many different ways to make this, that my head spins; and people get very passionate that their way is best. Some Yorkshire Pudding recipes are 1:1:1 by weight, some recipes are 1:1:1 by volume, some recipes throw that ratio out completely and start from scratch with different proportions.
Some Yorkshire pudding recipes use milk, some Yorkshire pudding recipes use water, some use different flours or combinations of them... Do you bake it in a large tin, or individual muffin cups?
What follows are two recipes that we use - the first is the recipe from the video, and the second is the one that our Mothers used.
Yorkshire Pudding Recipe #1
Ingredients:
4 large eggs (about 200 mL)
Flour to the same volume as the eggs
Milk to the same volume as the eggs
2 mL (½ tsp) coarse salt
Beef fat / Lard / oil for the muffin tins
Method:
In a large jug whisk the eggs, then whisk in the flour and salt.
Slowly whisk in the milk, until a smooth batter is achieved.
Let stand 1-2 hours on the counter, or overnight in the fridge.
Preheat oven to 230ºC (450ºF).
Place 1½ tsp of beef fat or lard in each muffin cup, then place in oven to get it hot.
Moving quickly, fill each muffing cup ⅔ - ¾ full and then return to the oven.
Bake 25-30 minutes until a deep golden brown.
Yorkshire Pudding Recipe #2
Ingredients:
3 eggs
250 mL (1 cup) all purpose flour
2 mL (½ tsp) coarse salt
250 mL (1 cup) milk
Beef fat / Lard / oil for the muffin tins
Method
In a large jug whisk the eggs, then whisk in the flour and salt.
Slowly whisk in the milk, until a smooth batter is achieved.
Let stand 1-2 hours on the counter, or overnight in the fridge.
Preheat oven to 230ºC (450ºF).
Place 1½ tsp of beef fat or lard in each muffin cup, then place in oven to get it hot.
Moving quickly, fill each muffing cup ⅔ - ¾ full and then return to the oven.
Bake 25-30 minutes until a deep golden brown.
Makes about 8 - 12 individual muffin cups.
#LeGourmetTV #GlenAndFriendsCooking - Jak na to + styl
Don’t edit out your tangents and rambling; that’s why we love you Glen!
You can tell it is not scripted as most others are.
Hi Glen. Hi friends. I’m a Yorkshireman and have been given a Yorkshire Pudding recipe from my great, great Grandfather. It’s very close to the one you demonstrate here, but is half water, half milk. The full fat milk can weigh the batter down when rising, so the water helps to lift them and to give the very edges a crispy texture and crunch. I was told that we leave the mixture on the counter for at least 30mins to allow any lumps in the mixture to saturate- much like you describe on your pizza dough video. I think you call it hydrating the flour.
Love the videos. Thank you.
I’m from northern England and I can confirm this is the best recipe, however I typically add a table spoon of ice water to the mix prior going into the pan. You can also add 1 extra egg white to make your Yorkshire puddings truly massive. For clarity Yorkshire pudding should be as tall as possible crispy and not cakey.
Agreed.
Southern England here, also agree equal volumes is the way to go. There's a very interesting scientific breakdown/demonstrations of the "dos and don'ts/myths" here that's well worth a read.
www.seriouseats.com/2015/12/food-lab-yorkshire-pudding-popover-best-method-science.html
I live high altitude. Baking anything that needs to rise is tricky. In my case, a little more flour is required to add structure, or I wind up with Yorkshire hockey pucks.
@@sheilam4964 he just can't make yorkshire pudding lol
@@Peter7966 surly they rise too quick at high altitude ?
Julie's always so cheery when she arrives.
Coming home and not having to make meals may have something to do with that. Yep, she's always cheery.
If I had Glenn cooking for me I'd be cheery too!
Let me get a fork.
It's almost like it's staged or something
@@bagelhunt nah
I know this is an older video, but I just recently found your channel and have been binge watching. My late husband was from Hamilton Ontario, and loved his Yorkshire pudding. Being from Texas, I had heard of but never seen or tasted it (and had certainly never made it) Trying to ease his culture shock from Canada to Texas, I started my attempts. Over the years there were too many fails to count, but some of them turned out awesome. We were together almost 15 yrs and the last time I made it for him, he told me it was almost what he remembered his Mother making. The recipe I settled on was 2 eggs, 1 cup flour, 1 cup milk and a pinch of salt. According to him, it was never made in individual servings, it had to be in 8x8 non stick pan. Sorry this is long and you'll probably never see it, but this particular video brought back a lot of memories. Thank you!
3 large eggs
125g plain flour
½ tsp sea salt
150ml whole milk
Beef dripping
The key ingredient everyone always misses!!
A good amount of white pepper
Easily one of the best channels on CZcams. Thank you for brightening up my day.
I love your take on cooking. People are so completely hell bent on their mother's recipe being the best, they don't even look to alter it. I was afraid of baking until the moment I realized how variable bread recipes were. I thought 2 extra ml of water might ruin what I was doing. One day when I was about 19 or 20, I asked my Grandma for her soda biscuit recipe. She copied it out for me and I went home and tried it. They came out ok, but nothing like hers. When I went back, she asked how they turned out and I was honest, explained how they were and she immediately starts telling me her deviations from the recipe. "Yeah, I add extra this, a little less of that" to the point I realized the recipe she gave me was just a learning lesson. I find your ways very similar to hers, that's why I am here.
My mom used to cook this for my Dad when I was a kid..
He grew up in Scotland, then moved to the states at age of 13. After that, his mom didn't make this very much.
I never really understood what the big deal was to my dad, about having this on the menu.
I know his parents weren't those of means when in Scotland, and dad said having this was always a treat.
Now, as an adult, I get it.
Revisiting our childhood with food is always fun!
Thanks Glen! ♡♡♡
When I was a kid, my parents used to get stuff on sale cuz they were feeding three kids and we were ravenous. So for three weeks straight it'd be chicken fried steaks until Dad ran out. He seemed addicted to biscuits and gravy but truth was it was cheap and it filled us up fast. So after several weeks straight of the same stuff I'd be really sick of it and never want to eat whatever that was again for as long as I live. Now that my parents have passed away I find the occasional chicken fried steak to be a nostalgic experience of smells and tastes that brings my family back to the table for my inner child. Maybe that's what Yorkshire pudding did for your dad. =)
beef and Yorkshire puddings you can't beat it
@@ZachsMind I think you're right!
Except he did tell us that they weren't able to have this very often. I think it was the eggs they had a hard time getting? He was born a few years before WWII so I know the war years were pretty stark when it came to supplies.
It's a wonder he grew up to be 6 feet tall !
Anyway, it was always a real treat for them to have Yorkshire Pudding!
But I think those childhood memories all have the same effect, whether it was a food that was had too often, or not often enough. It's a nice feeling to revisit, no matter which it was! ♡♡♡
@@gardengatesopen yeah I grew up in the 1970s and 80s. We were coddled compared to children raised thru WW2. All the food I didn't like was abundant, while fruity pebbles always cost more than Mom wanted to pay.
@@ZachsMind my brother liked Fruity Pebbles, while I was always a Count Chocula fan!
And yes, I too was brought up during that same time that life was so very nice & easy.
Unlike both my parents...
I just made these tonight, and they were just like my mum’s. I’ve been missing her lately and apparently that manifests in craving Yorkshire pudding, so this has been a wonderful evening. Asking mum would require an ouija board or a really fantastic long distance phone plan, so I’m very grateful that you created this video.
I love Yorkshire Pudding. 40 years ago I lived in Salmon Arm BC. There was an old man there in his late 80's. He had fled Sweden during WWII and moved to Canada. He raised goats and sold raw goat milk and raw goat cheese. He would invite me over for a traditional British Sunday dinner 2-3 times a month and would serve roast beef and Yorkshire pudding. He made the BEST gravy in the world. I don't know what his recipe was, but I'm sure that he used goat milk in his Yorkshire pudding. I sure wish he was alive today... What a fond memory that you reminded me of. Thank you !
I just used this method, but for a 1 egg version as it was only me eating it. SUCCESS! Thank you.
Glenn So close! My family’s recipe whisk eggs, then add equal volume milk, whisk then gradually add flour until the right consistency is reached. Should just be able to see whisk lines. Then use a slightly wider dish as it allows the sides to puff up and be nice and crispy whilst the base gets nice, thick and fluffy, perfect for soaking up gravy!
Interesting. In my house, these would have been called popovers. Yorkshire pudding was made with a similar recipe, in the roasting pan, using the rendered fat from the roast.
If you add water to the mix, the water breaks down the albumin in the eggs, makin for a lighter Yorkshire Pudding.
I was already to jump all over this because no one I have seen makes Yorkshire pudding correctly but I have to commend you Glen. You have done a great job. My mother was a 6 year old girl in London while the bombs were falling and she remembers Yorkshire pudding and why it was made. Beef was extremely hard to get during the war and when families did get beef, there wasn’t much to go around. Milk was also hard to get and when families did have it, they weren’t going to waste in by using it to cook with. This, eggs, flour, and water, like you referenced, were used. Beef tallow was used to give the puddings a beef-ish flavor/taste and they were used to supplement the beef. Any variations to this aren’t really Yorkshire pudding but a they are a close approximation. I grew up with my mom and grandmother making Yorkshire pudding with every roast and it is a fond memory. Thank you you for doing this British delicacy honor.
👍
3 eggs, whisked until very light and fluffy. Add 100g plain flour (I use a strong bread flour as it's stable and helps prevent deflation) and whisk with the eggs until smooth. Add 150ml milk (I use semi-skimmed, simply because that's what we have in the fridge) and whisk until light creamy. Rest in the fridge.
To cook, I use duck or goose fat which is seasoned with salt, similar tray to you and agree, it must be smoking hot. The mixture will make 6 Yorkies. Pour and get them in the oven fast. 20-25 mins, you will see them grow - about thrice the size of yours.
I'm from Manchester, UK, with half my family from Yorkshire and it's ingrained into the cooks of the family to do these things right.
Nice video and nice recipe, and it's great that you acknowledge the variety of other recipes too.
Love the sizzle when the batter goes into the pan.
I live in Yorkshire, I use less egg personally, but those look good to me! Need to eat them with gravy though, it's just wrong with jam.
Also runner beans and mashed swede.
And peas pushed up on the side of your knife?!
My Scottish Grandad used to eat his peas that way!!!
"No need to dirty a spoon!"
He used to say.
My Gran would wince as he carried his peas into his mouth via that knife!
What a great pair they
were! ♡♡♡
For dessert we eat the leftovers with maple syrup 🇨🇦
Exactly... someone had the audacity to suggest that they make a good desert with syrup poured over them. 😉
Have you tried? Also good with a sprinkle of fresh lemon and powdered sugar like a Dutch Baby.
They look great! Im from yorkshire and most people i know use beef dripping, lard or lacking those then goose fat.
I'm making this right now. My mom made these only once when I was a kid and absolutely loved them. I never knew how they were called.
Thanks Glen!
Some English people used to serve Yorkshire Pudding with gravy as a starter - to take edge off everyone's appetite so that they ate less meat! Also it's sometimes served as a pudding with orange juice and sugar or lemon juice and sugar - but to my mind best served with roast beef - roast potatoes - carrots and peas - gravy and Colmans mustard.
My sturdy, New England mother in law, uses AP flour, eggs and milk. Makes the batter maybe 30 minutes before using and only makes them when she has pan drippings from Prime Rib for the fat.
Im a yorkshire guy and your mother seems to know the way lol. Beef dripping is it!
IslandGuy That is how I make it, beef drippings.
My Nan did that too, but my mom made them with oil so we could have them more often.
Omg. This recipe is the best. There are only the two of us so I didn't want to make a dozen puddings. I used only 2 eggs and measured the flour (with salt) and milk against them. They turned out absolutely perfect. Thanks so much!
After 40 some years of different recipes, this is exactly the one I settled on. (made them 2 nights ago for our pot roast)
I LIVE IN YORKSHIRE AND ONLY EVER USE WATER NOT MILK AND MY PUDDINGS NEVER FAIL . WELL DONE ON YOURS THEY LOOK FAB 🎄🎄🎄🎄
Mom always just baked hers in a 9x9 metal baking pan and cut it in squares. She also made it at the same time as the roast and used the pan drippings/fat from the roast. Turned out great.
I've used the same batter with some additional herbs to make Toad-In-The-Hole.
I add some chopped up chillies to my toad in the hole batter just before pouring it in the tin. It's excellent.
As a Yorkshire man I'd say you are nearly spot on. Only ever use plain flour (your general purpose) and if the batter is too thick slacken it with cold water until it is the consistency of single cream. Season with pepper as well as salt and leave to stand for an hour of so. Serve with thick onion gravy, never with sugar and jam!
Keep in mind that all purpose flour in Canada is around 13% protein. In the USA all purpose flour is around 10% protein. Bread flour in the USA = all purpose flour in Canada. I use King Arthur bread flour 13% protein as my “all purpose flour” living in the USA.
A fully autolysed batter makes the batter stretchy and allows for a higher yorkshire pudding. It also helps to put your muffin tins on a heated stone or pizza iron while baking.
My family’s traditional Christmas Dinner. My oldest son now makes it every Christmas.
I have used the Betty Crocker Cookbook recipe for “popovers” as my Yorkshire pudding recipe. It is best to use the pot roast drippings as the drippings add more flavor. Thank you for showing us this recipe.
I use this recipe, I think the most important part is keeping the pan hot, and just before I'm ready to pour, I put air in the mixture by pouring the mixture back into the bowl with a ladle a few times from a height. Great to see people appreciating their Yorkshire puddings!
Those looked gorgeous. I mix my liquid ingredients first and then add the flour, but I do it as Dutch baby pancake and pour the whole mixture into a hot cast iron skillet and pop it in the oven. I use butter and I don't have a problem with smoke with the high heat. The time I mixed the egg and flour and then added milk it didn't puff up that much. I think it is the addition of extra milk that makes them puff up more.
I also use a lot less flour than you do.
My dad make Yorkshire pudding just about every Christmas and it was one my favorite dishes he's make for the holiday. He never did teach me the recipe, but a couple of ways his recipe, in so far as I could tell, did differ was that he cooked the Yorkie pudding in a rectangular glass baking dish and coated the bottom of the dish with Rib Roast drippings before adding the custard. It was always one of my greatest regrets not getting this recipe from him before he died, but if I could replicate it with these same equal proportions and his method, I think it's worth a try!
Awesome, I watch from Nicaragua, maybe you should try a recipe from here 🙈
So glad this finally came back up. Tried to watch the other day but was busy when the notification popped up then when I had time it wouldn't let me watch.
Agree with the ratios you used. Better flavor. Also we let the batter sit at room temp while cooking the roast. Also, beef fat is essential. We also occasionally make one big one, so you get crusty edges and a soft center. Not for everyone, but we like it. Well done!
I love this channel so much. Thanks, Glen. I never made these before, but I will now.
Simple, easy recipe. Thanks!
Phew! Glen's Yorkshire pudding recipe is back!!!!
Interesting for me as a Brit watching a Canadian make a typically British traditional recipe! Cue Brits everywhere commenting on this video! 😁😆
I make mine from a recipe from ......... an old cookbook! 😆 McDougall’s to be exact. 😁
is it any different?
Betty Vorley -
Basic Baking 27th Edition by McDougall’s Cookery Service (author: Janet Johnson). (British publication - I am in the U.K. 🇬🇧)
Original recipe:
- 4 oz Plain Flour
- Good pinch of salt
- 1 large egg and 1/2 pint of milk OR 2 standard eggs and 1 3/4 gills milk (recipe says 1gill = 1/4 pint)
- Half and half milk and water may be used
- It says to beat until smooth and leave mixture to stand for half an hour before using.
- 8 3/4 x 6 in tin
- Gas mark 7 or 425f, second shelf
- 30 - 35 minutes
My adjustment -
I double the flour to 8 oz. I put 2 large eggs in a jug and make up to 3/4 pint with half and half milk and water then add in another egg, so three eggs total. Have done it this way for years.
I make this before anything else, put it in the fridge and when ready to bake, beat it like mad to get some air in, get it into a hot, greasy tin (I use a muffin tin these days) and bake on gas mark 7 until puffed and golden. Perfect Yorkshires every time! 😃
Sounds awkward when I write down the recipe I use! 😆 But when I was younger (first moved in with my future husband ) it was the only recipe I could find then, so I adjusted to suit and have used it ever since!
The very Definition of courage!
ha ha mothers got the same book
@@bettyvorley1130 prob not as its basically eggs flour milk/water
British Fam from Yorkshire, I make mine similar to your recipe except we add 1/2 milk 1/2 water. Delish with onion gravy too!
Watched it twice.
Enjoyed BOTH TIMES!!! ♡
Thanks Glen for revisiting my childhood memories w this one !!! ♡♡♡♡♡♡♡♡♡
My mom (from New England) always made a pot roast in a cast iron skillet and then when it was done, took the roast out of the skillet to rest and poured the batter in the skillet with all the drippings and cooked it that way. I was in college before I ever knew some people cooked Yorkshire pudding on its own - not in roast drippings.
Totally delish. My absolute go to. Thanks, Glen!
They are absolutely beautiful, good job!!
Made mine for Christmas dinner two years ago- they went in a flash!
100% best recipe, this is how I do it and how I always did it when I was a pub chef and did carvery every Sunday
Please keep being you, both of you bring joy to my world! Hugs! I've never made yorkshire pudding, but now I'm willing to try.
Thanks for sharing chef, everything looks amazing!!!!!!!!!!!!
As someone brought up on Sunday dinners with Cumbrian and Yorkshire grandparents and living within view of the Yorkshire border- can I congratulate you 🥰 my old Nanna couldn't have made them better and she was queen of the Yorkshires. You've got all the essentials down, lard, never oil, heated until it's spitting. Batter left out to rest and 1 more egg than the 'recipe' (we never measure, just eyeball it) calls for. Eat any leftover cold sprinkled with sugar.
Love the bagged milk.. memories of my youth, in Ontario. 👍
oh i'm so happy to hear you say this is just like a dutch baby. i really like it when i can understand how one dish/thing is just like another. i feel like i really understand a yorkshire pudding now.
During the 1990's I was in England twice and had this both times. I loved it. It was cooked in the roasting pan in the drippings from the roast and then cut into pieces and served. Some sort of pop-over is the closest I can seem to get.
OH YUM !!! Have to make this recipe
Thanks for all the info 👍👍
That's a very easy receipt and they look so yummy, I will try these. Thanks Glen! :D
I am a scientist at heart. Love the beakers. I think I use the "Joy of Cooking" recipe. Always comes out great.
Those look delicious! I haven't seen these made since I worked as a short order cook at a truck stop decades ago. Pretty much the identical recipe.
Great & returned to format!
Never cooked these before but now I must try.
I spent several years in Yorkshire and know they're very passionate for their food to be wet. Plenty of gravy never dry that goes for most food, chips and even sandwiches! I was rightly persuaded that's right way to enjoy food particularly Yorkshires, if you can perfect gravy too you won't go far wrong round ere.
They look amazing and look delicious 😋
In the States, when we make popovers (same thing), one trick is to cut a small slit in the side of the popover when it comes out of the oven. Lets out steam, keeps the inside from getting gummy, and they stay crisp longer.
My foster sister made gluten-free Yorkshire Pudding for me and they were wonderful. I might have to try it myself.
I watched her and had forgotten how simple it is.
Thank you
WOW! those look fabulous...my mouth is watering. my mom made yorkshire pudding a few times when she would go all out and make a standing rib roast at easter...she used the pan drippings for the fat...heavenly!
I just made these, and they are wonderful! Served them with shredded roast beef and gravy. Looking forward to eating them with jam as well!
I need to make this again. It’s been too long. It’s fun to watch them puff up.
Glen, thank you for the recipe, So easy to scale up or down; especially down for when I have a craving but don’t want a whole batch😀
Outstanding Glen!!!
I love your hat! My favourite thing is my retro CBC t-shirt. I’ll have to try this recipe, thank you. ✌🏻
I love those anchor hocking measuring cups. I use mine daily
OMG!!! Glen, no joke, I have wanted to make Yorkshire Puddings ever since I read the recipe for them in my mom's betty crocker cookbook 35 years ago. mom always told me "we're never making that" lol. But that only wanted me to make it more. You rock man.
I try to make the batter well in advance and we always love the results. Often I forget and make them much later (sometimes almost at the last minute) -- and always we love the results. I've never found that the length of time in advance makes all that much difference. The puddings always disappear almost as soon as they hit the table. I think in these days when food is so expensive, that we should come back around to Grandma's way of making meals that have several side dishes that are really inexpensive, like yorkshire puddings so that the costly protein goes further. There's nothing sacred about having to have a roast with them, either. It's a great basic recipe that would go well with lots of main dishes.
They looked super - I used to make amazing Yorkshire's, and they didn't seem to sink quite like that, but as I can't eat eggs these days I've kind of forgotten; not 4-eggs, & I have a feeling plain flour with a little cornstarch, good pinch of salt & pepper & I also added some water. I don't think folk could go far wrong with your recipe, Glen - easy to remember - and I love that you take food so seriously - as this is a particularly serious subject! I used to love them as a kid and stuffing them with the roast dinner fixings, the spuds, brussels, peas, beef and soaked in proper gravy (nothing out of a packet!!) with a little apple sauce on the side... Heaven! Thank you for the nostalgia... 👍🦘🐾🙏🏻
When people start telling me my recipe is incorrect I try to yawn loudly. They are free to make it their way and I am free to make it mine as you are free to make it your way. I appreciate your recipe as its close to mine. I use mill then thin the batter with water. Thanks so much for this.
might have to try this
We use chicken / beef / vegetable stock in ours and they always taste amazing
Love the CBC hat!
Interesting title Glen. Very organised.
When we lived in York we had these every Sunday for lunch with roast beef, roast potatoes and carrots. My gran would ask how we wanted ours, before the main served with a thick onion gray, with the main with a gravy or as a desert with Tait and Lyell's golden syrup. Just before she put them into the tins she would add a couple of tablespoons of iced water to the mix. Like you she kept her mixture on the kitchen bench.
Thank you for the trouble and knowledge.
I've never had Yorkshire Pudding. I'll have to make it using your recipe.
I've never had Yorkshire pudding before but why not remedy that situation now thanks for the informative video and great recipe glen.
I'm like minded to you - the best way is the way you like it. Popovers are one of the first things I learned to make by myself as a girl, because we had chickens, ducks and a goose we had a lot of eggs to use up. SO tasty. I've always done plain AP unbleached flour, butter, whole milk and eggs - but I'm not dogmatic. if you make them with half water, I'd still eat them, lol. Love them with some butter and strawberry jam....... yum yum yum
I'm from the North England and make them exactly the same as you do. It's also exactly the same way my mother and her mother made them.
Thanks for making these. I have wanted to but didn’t quite know what to cook them in. I’ll be making these soon now.
☮️-Kirsten
I make yorkshire puddings on the weekends, often for a bready-lunch with some butter. My kiddo loves them.
Love the CBC pizza hat!
Looks awesome, I have yet to be successful in my Yorkshire pudding venture. But then again, I have not tried muffin pans. I just been attempting it in a square pan. Also, I do heat the pan but not the oil at the same time. I've been heating the pan then adding the oil (mix of dripping and some neutral type of cooking oil) followed by the batter. It always ends up very thick and rubbery at the bottom and does not rise nearly as high. And I only tired once maybe twice a year when I make prime rib/standing rib roast. But, after watching a few vids and I'm going to try this exact method just to get it right at least once. LOL Tanks for posting.
Iv never made them but they look yummy
Looks fantastic. I will have to try your recipe. I use a cast iron pan.
Hmm nice
Like you said, pick a recipe. Mine is almost identical to yours. They are excellent!
Ok, never made Yorkshire puds but I will definitely have to try both these recipes--once I get a working oven again.
Yorkshire pudding is simple heaven when done right.
Cup of flour, cup of milk, 2 eggs, teaspoon of salt was what I grew up with, and the understanding that they always fail to raise when you have guests!
Yorkshire puddings only belong with a Sunday roast dinner.
That's been the way here in the UK, since forever. The best way.
My mum used to simply pour the batter direct into the tray that the beef had been roasting in. So as my dad was carving the meat and dishing out the veggies, it would be cooking in all the juices and fat. Then when it came out of the oven it was cut into small fish finger sized pieces and put on the plates and covered in gravy. Not saying it was the best way, but the way I grew up eating Yorkshire Pudding.
Nice to see you using lard. It's always been the go-to Yorkshire pudding cooking fat for my family; and it's always worked better than anything else I've tried.
Beef dripping gives the best flavour tho...
3 eggs,
1 cup all purpose flour
1 cup milk
1/8 tsp salt
Eggs and milk out early in the day to come to room temperature
Oven on to 400F and place lightly oiled pan in at the same time as oven on.
When the oven hits 400, whisk ingredients together.
Place approx 1/4 1/2 tsp of butter in each cup and return to oven for 3 minutes or until butter is melted and smoking.
Pull pan, fill cups and return to oven for 20 minutes. When time is up, reduce oven to 300 for another 20.
This one has a great texture and a nice eggy taste.
I believe the reason for not chilling or not using cold ingredients, is so the fat doesn't drop in temperature as much. Much akin to managing the process of deep frying.
There is another variable in all of this: the oven. Over the years I have tried this and other recipes, I have found that using the same recipe and same pan, the yorkies turns out differently in different ovens. I haven't poked too much into it, but I would bet temperature control, thermometer and ability to hold steam all play a part.
Also: using a mini cupcake pan with this recipe, filling with lemon curd and topping with whipped cream and a fresh raspberry is out of this world.