Yorkshire Puddings or Popovers. Wherever you come from these crispy pastry puffs are a must have if you’re planning to cook a roast for Christmas dinner.
And I’m doing just that, this weekend. We’ll be sitting down for an early Christmas family dinner with a big, juicy standing rib roast. Popovers are essential for soaking up all of that juice and au jus on your plate. Oh and did I mention they’re baked in brown butter, thyme and sea salt. That’s enough reason to have a giant bowl of these on the table, heck you could even skip the dinner rolls.
Don’t let these intimidate you. I know they look like mini souffle’s but as long as you don’t peek at them while they’re in the oven by opening the door, you should be okay. This was hard for me because my oven light is broken. Pair this with an oven door window sorely in need of a good scrub and I was flying by the seat of my pants.
30 minutes later I walked away with my pants intact and a dozen golden, puffy popovers…score!
Thyme and Sea Salt Popovers
- 3 Tbsp unsalted butter melted
- 2 large eggs
- 1 cup whole milk
- 1 tsp sugar
- 3/4 tsp regular salt
- 1 cup all purpose flour
- 2 Tbsp fresh thyme chopped
- 2 tsp coarse sea salt
- Preheat the oven to 425 degrees F. You will need a 12 well muffin pan.
- Melt the butter in a small ramekin. Place 1/2 tsp of the melted butter into each muffin well and set aside.
- In a blender or food processor, mix the eggs, milk, sugar, regular salt, and remaining butter until smooth.
- Add the flour and mix for about 30-40 more seconds.
- Place the muffin tin into the hot oven and heat for about 3 minutes and the butter is sizzling.
- Using a ladle, pour enough mixture into each muffin well until it reaches about halfway up the sides.
- Evenly sprinkle the chopped thyme on each popover and place back into the oven.
- Bake for 20 minutes and then turn the oven down to 350 degrees F. Bake for a further 10-12 minutes before opening the oven door and taking them out.
- Sprinkle each popover with sea salt while still hot.
Try not to open the oven door while the popovers are baking. Adapted from Chow.com, http://www.chow.com/recipes/30114-muffin-pan-popovers