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Ingredients
- Olive oil
- 2 cups plus 2 tablespoons all purpose flour
- 3/4 teaspoon salt
- 3 large eggs, beaten to blend
- 1 1/4 cups whole milk
- 1/4 cup water
Method
- Preheat oven to 450F.
- Brush 48 mini muffin cups (each about 1 3/4-inch diameter) with oil.
- Place muffin pans in hot oven.
- Meanwhile, sift flour and salt into large bowl.
- Make well in center of mixture.
- Add eggs and 1/2 cup milk to well; stir into flour.
- Gradually add 3/4 cup milk and 1/4 cup water, whisking until batter is smooth.
- Remove hot muffin pans from oven.
- Spoon 1 tablespoon batter into each muffin cup.
- Return pans to oven; bake until puddings are puffed and golden brown around edges, about 12 minutes.
- Cool in pans on racks.
- (Can be made 1 week ahead.
- Cover in pans; freeze.
- Before assembling, uncover and rewarm in 350F oven until heated through, about 7 minutes.)
