Popovers
This American version of Yorkshire pudding is fluffy, light and delicious and goes perfectly with prime rib, steaks, or even on their own.
Ingredients
- 3 tbsp. unsalted butter, divided (1 tbsp. for brushing the cups) tips & tricks
- 1 cup unbleached all-purpose flour
- 1/2 tsp. ground Himalayan sea salt
- 1 tbsp. fresh rosemary, roughly chopped tips & tricks
- 2 large free-run eggs at room temperature, lightly beaten
- 3/4 cup 35% heavy cream
- 1/4 cup 1% or 2% milk
Directions
- Preheat oven to 400ºF.
- Place the popover tin on a baking sheet and transfer to the oven for 5 minutes.
- Remove from the heat and using a pastry brush, coat the popover cups with ½ tbsp. butter (*see footnote). Transfer back to the oven for 5 minutes.
- In a bowl, add flour, salt and rosemary; whisk to combine and set aside.
- In the jar of a blender, combine eggs, cream and milk; process until bubbles form. Add flour mixture and remaining butter. Process until only small lumps are left.
- Evenly pour batter in each cup of popover tin.
- Transfer to the oven and bake for 30-35 minutes or until golden brown.
Notes
Footnote: To make Yorkshire puddings, use beef drippings instead of butter.