Herbed Yorkshire Puddings
- 9 tablespoons rendered beef fat from the beef roasting pan
- 1½ cups all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¾ teaspoon salt
- Generous ¼ teaspoon freshly ground black pepper
- 1½ cups milk
- 3 large eggs, beaten
Instructions:
These light, puffy popovers are irresistibly crisp on the outside and tender within.
- Position a rack in the top third of the oven and preheat to 400°F. Measure 3 tablespoons of the beef fat and set aside. Spoon about ½ tablespoon of the remaining fat into each of 12 nonstick muffin tins.
- In a medium bowl, whisk together the flour, thyme, rosemary, salt, and pepper to combine. Make a well in the center of the flour mixture and pour in the milk, eggs, and beef fat. Using a whisk, mix the liquid ingredients a bit to combine, then whisk them into the flour mixture just until smooth. Do not overbeat.
- Pour or ladle equal amounts of the batter into the prepared muffin tins, filling them about three-quarters full. Place the muffin tins on a rimmed baking sheet. Bake until the puddings are puffed, golden brown, and crisp, about 30 minutes. Serve immediately.