Yorkshire Pudding

prep time: 5 minutes cook time: 20 minutes yield: 12 servings

When making this side dish, I like to use a vintage
cast-iron muffin pan to make individual puddings. But
a regular muffin pan works just fine, or you can use a
pie pan to make one large pudding.

½ cup pan drippings from a roast prime rib of beef
(see here) (see note)
3 large eggs, separated
¾ cup unsweetened almond milk (or full-fat coconut
milk if nut-free)
½ teaspoon fine sea salt
¾ cup unflavored egg white protein powder

1. Preheat the oven to 375°F.


2. Pour the beef drippings into a standard-size 12-
   well muffin pan (or a 9-inch metal pie pan). Place the
   pan in the oven and get the drippings very hot.


3. In the bowl of a stand mixer or in a large bowl
   with a hand mixer, beat the egg whites until very stiff.
   Set aside.