Rich Yorkshire Pudding With Boursin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Holiday, Side dishes | 8 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 1 1/2 | c | Flour |
| 1 | t | Salt |
| 1 | pn | Nutmeg |
| 2 1/2 | c | Milk |
| 3 | T | Minced fresh parsley |
| 1/3 | c | Hot roast beef drippings OR |
| 2 T beef broth and 1 T | ||
| butter | ||
| 8 | oz | Boursin cheese, herbed |
| cream cheese |
INSTRUCTIONS
Place eggs, flour, salt and nutmeg in a blender container. Blend until well combined. scraping down container as necessary. With blender running, slowly pour in the milk and blend until smooth. Stir in parsley. Place beef drippings or broth and butter in 9x13-inch glass baking dish and place in 400F oven until hot. Swirl to coat pan. Pour pudding mixture evenly into pan. Crumble cheese over all. Bake about 45 minutes, until puffed and golden. Cut into squares to serve. Recipe by: Akron Beacon Journal December 17, 1997 Posted to recipelu-digest Volume 01 Number 377 by Nancy Pallotta <nancee@neo.lrun.com> on Dec 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 237
Total Fat: 26.9g
Cholesterol: 207.3mg
Sodium: 1018.6mg
Potassium: 313.3mg
Carbohydrates: 23.1g
Fiber: <1g
Sugar: 5g
Protein: 13.2g