Yorkshire pudding and popovers are essentially the same; I prefer individual Yorkshire puddings (i.e., popovers) because the presentation is more dramatic. These airy puddings can be tricky. If you want perfection every time, use only whole milk (not low-fat). Also, you must whisk the batter by hand, because an electric mixer will overbeat the batter and it will not puff and rise. Use heavy pottery custard cups, large hole
cast-iron muffin pans, or popover pans.
Serves 12
INGREDIENTS
- 11 tablespoons butter, melted, or ½ cup plus 3 tablespoons melted beef fat (see Cook’s Notes), or a combination
- 1 cup freshly grated Parmigiano-Reggiano
- 8 large eggs
- 2⅔ cups whole milk
- 2⅔ cups all-purpose flour
- ½ teaspoon salt
- ½ cup finely chopped scallions, white and light green parts
INSTRUCTIONS
- Preheat the oven to 375°F, with a rack in the lower third.
- Brush 12 custard cups or large muffin or popover molds (¾-cup capacity) with 3 tablespoons of the butter. Dust each cup or mold with some of the cheese and shake out any excess to use in the batter. Set aside.
- Beat the eggs in a large bowl, then beat in the milk until well blended. In another bowl, combine the flour and salt. Using a fork or pastry blender, stir the remaining ½ cup butter into the flour. Gradually add the flour and butter mixture to the egg mixture, blending well with a whisk (no electric mixer); a few lumps are okay. Whisk in the remaining cheese and the scallions. Fill each cup with ½ to ⅔ cup of the batter.
- Bake until the puddings are brown and puffy and give off a wonderful cheesy aroma, 55 to 60 minutes. Remove the puddings and serve at once.
COOK’S NOTES
- If you want to use beef fat in the recipe, trim and save the fat from the roast, or get the butcher to supply some extra trimmed fat. Cut into 1½-inch dice (you will need about 1½ cups) and spread in a small ovenproof skillet. Roast at 350°F until the fat has rendered and only little bits of solid fat remain, about 20 minutes. Strain and reserve the melted fat. This should yield about ¾ cup melted fat.
- For fresh variation, pull the top off each Yorkshire pudding and fill the cavity with cooked sweet peas (frozen are fine) and a pat of butter. Replace the tops and serve.
