Herbed Yorkshire Puddings

Recipe Ingredients

3 cups	594g / 20oz	Eggs (large)
1 cup	237ml	Whole milk
1 cup	62g / 2.2oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh chives
2 teaspoons	10ml	Chopped fresh sage
2 teaspoons	10ml	Chopped fresh thyme
1 teaspoon	5ml	Chopped fresh rosemary
6 tablespoons	90ml	Reserved pan drippings - see * Note
		= (or 6 tablespoons olive oil)

Recipe Instructions

* Note: From "Roast Prime Rib With Madeira Sauce And Horseradish Sauce" (see recipe).

Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk before using.

Preheat oven to 450 degrees. Place 16 standard (1/3 cup) metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes.

Immediately spoon 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). Serve hot.

This recipe yields about 16 puddings.

Source:
Bon Appetit, December 2001

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