Yorkshire Puddings

Instructions

In a medium bowl, whisk together the flour, salt, and pepper. Add the eggs, egg yolks, and milk, whisking until the batter is well combined. Let the batter rest at room temperature for 30 minutes.

Preheat the oven to 450°F (232°C).

Spoon 1 teaspoon melted fat (or clarified butter) into each cup of a popover pan or, if using muffin pans, use a little less than that less per cup. Place in the oven for 5 minutes to preheat.

Stir the batter to recombine. Carefully remove the hot pan(s) from the oven and immediately fill each cup a little more than halfway. Return the pan(s) to the oven and bake for 15 minutes.

Reduce the heat to 350°F (177°C) and continue baking until the puddings are puffed and browned, 15 to 20 minutes. Editor's Note: We understand the temptation to peek at the puddings as they puff during baking. But the less you open the oven door, the more quickly and evenly the puddings will cook, so do your best to resist.

Carefully remove the pan(s) from the oven and gently tip the Yorkshire puddings out of the pan onto a wire rack and turn them upright. Poke each Yorkshire pudding with the tip of a skewer or a sharp knife to let the steam out so it doesn't collapse. Let cool a few minutes before serving.

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