Mini Yorkshire Puddings

Ingredients
3 eggs, at room temperature
1 ¹⁄₂ cups milk, at room temperature
1 ¹⁄₂ teaspoons kosher salt
1 ¹⁄₂ cups all purpose flour
3 tablespoons beef fat drippings, leftover from Prime Rib (if you need more, use olive oil to make up the difference)

Instructions
1. In a large bowl, whisk together eggs, milk and salt.  Stir in flour ¹⁄₂ cup at a time, making sure flour is completely incorporated before adding more.  Rest at room temperature for 30 minutes or up to 3 hours. 

2. Heat oven to 450*F. 

3. Stir 1 tablespoon beef fat into batter. 

4. Put ¹⁄₂ teaspoon beef fat into each cup of a 12-cup muffin pan.  Place pan in oven and heat 3 minutes, or until fat is smoking. 

5. Carefully remove pan from oven and separate batter between cups.  Return to oven and bake 20 minutes.  Reduce heat to 350*F and bake 10 more minutes until golden brown and puffy. 

6. Remove from oven and pierce each pudding with a toothpick (or chopstick, or whatever) to prevent collapse. 

Comments
This recipe is from Steamy Kitchen.  I basically did everything wrong.  I forgot to read the recipe ahead of time and didn’t bring anything to room temperature.  Nor did I wait the 30 minutes for the batter to rest after mixing.  You know what?  They were still delicious!  I wished I had made more of them.  This were nice and crispy on the outside and perfect in the middle.  They were even dipped into the Horseradish Cream Sauce.  Very nice addition to a prime rib dinner. 

I actually cooked the asparagus at the same time and just tossed them with olive oil, kosher salt, and pepper.  Then I spread them out on a baking sheet and popped them on the shelf underneath the muffin tin.  This worked out quite well!

Shown here with Prime Rib, Horseradish Cream Sauce, and roasted asparagus.

Internet - Steamy Kitchen