Yorkshire Puddings

By lorik

Prepare, cover, and refrigerate batter up to 1 day in advance.

Ingredients

• 3 eggs
• 1 Tbsp chopped fresh parsley
• 1 1/2 tsp chopped fresh thyme
• 1 1/2 tsp country Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp minced fresh garlic
• 1/2 tsp black pepper
• 1 cup all purpose flour
• 1 cup whole milk
• 5 tsp reserved beef drippings

Preparation

Step 1

Preheat oven to 450 with rack in lower third.

Beat eggs, parsley, thyme, mustard, salt, garlic, and pepper with a mixer until foamy.

Alternately mix in flour and milk just until blended. Spoon 1/2 tsp drippings into ten wells of a muffin pan; place in oven until smoking, 5 minutes. Add 1/4 cup batter to each prepared well and bake 15 minutes. Reduce temperature to 350 and bake puddings until puffed, 10 minutes more; serve immediately.