Categories: custard, flan, mousse, pudding

Ingredients

• 2 eggs, at room temperature
• 1 cup milk, at room temperature
• 1 cup flour
• Dash of salt
• Drippings from prime rib roast

Directions

1. Beat eggs until fluffy, add milk and beat in flour and salt until light and bubbly. When roast is almost done, remove about 5 or 6 Tbsp. of drippings from pan. Pour drippings in an 8-inch square pan and place in hot oven.
2. Beat pudding, again and pour immediately into hot drippings. Bake in a preheated 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 10 minutes longer.
3. During the last 10 minute baking period, place a large rimmed baking sheet under the pudding; remove roast, place on a rack above pudding, and let the meat juices drip from roast onto top of the pudding. You will have a puffy and well browned pudding. Serve immediately as it will fall after about 5 minutes.

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