YORKSHIRE PUDDING

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Directions

• Preheat the oven to 190°C/375°F.
• Fill a 12-well muffin pan halfway with beef drippings (or a 9-inch metal pie pan). Place the pan in the oven and heat the drippings until they are very hot.
• Beat the egg whites until stiff in the bowl of a stand mixer or in a large mixing bowl with a hand mixer. Place aside.
• Using a hand mixer, combine the egg yolks, almond milk, and salt in a separate bowl until light and foamy.
• Slowly add the protein powder to the beaten egg whites while mixing on low speed, just until incorporated. Gently fold the egg yolk mixture into the egg white mixture to combine.
• Remove the hot pan from the oven and carefully pour the drippings into the batter. Give the batter a quick stir before pouring it into the pan (if using a muffin pan, fill each well about two-thirds full). Return the pan to the oven and bake for 15 to 20 minutes, or until the pudding is puffed and dry (or 30 minutes if using a pie pan). Allow for a few minutes of rest before removing from the pan.
• This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through.
• RECIPE NOTES
  If you are a vegetarian, you can grease the pan with coconut oil instead of beef drippings.