Ham and Swiss Yorkshire Pudding
Outaouais chef and restaurant owner Marysol Foucault loves eggs. Her Ham and Swiss Mini-Yorkshire Pudding is prefect to share with friends and family, and will challenge your culinary skills. This recipe will win your guests over!
- Serves:
- 30
- Prep Time:
- 20 min
- Cook Time:
- 11 min
Ingredients
- 1 onion, sliced
- ⅔ cup ( 170 mL ) butter, divided
- ¾ cup ( 175 mL ) all-purpose flour
- 6 eggs
- ¾ cup ( 175 mL ) whole milk
- ¾ cup ( 175 mL ) grated Swiss cheese
- 1 cup ( 250 mL ) diced ham
- 2 sprigs fresh thyme, leaves removed
- Salt and pepper to taste
- Grainy mustard to serve
Instructions
-
Preheat the oven to 400°F (200°C), with the mini muffin tins in the oven.
-
On medium-low heat in a small frying pan, start by caramelizing the sliced onion in about a ¼ of the butter. Stir from time to time to ensure that these do not burn, it should take about 10 minutes for them to get golden brown. Set aside.
-
In a large mixing bowl, with a whisk, mix the flour, eggs, and milk. Add the Swiss cheese, ham, caramelized onion, and thyme. Season with salt and pepper.
-
Pull the mini-muffin tins from the oven with an oven mitt. Dot each tin with a little piece of butter. With a small ladle, fill each tin with the pudding mix.
-
Cook in the oven until golden brown, approximately 11 minutes. Serve warm with a bit of grainy mustard.