Popovers, Yorkshire Pudding

Ingredients

• 4 large eggs, at room temperature
• 1½ cups milk, at room temperature

¾ teaspoon sea salt

• 1½ cups all-purpose flour, spooned and leveled
• 2 tablespoons unsalted butter, melted, plus more for the pan
• To make this Yorkshire Pudding, use bacon or other meat fat

Directions

1. In a large bowl, whisk together the eggs, milk, and salt until no streaks of egg white remain. Add the flour and whisk to combine, then whisk in the melted butter until smooth. Let the batter rest while the oven preheats.
2. Preheat the oven to 450°F and position a rack in the lower third. Generously grease one 12-cup or two 6-cup popover pans with butter.
3. When the oven is preheated, place the prepared popover pans in the oven and bake for 2 minutes.
4. Remove the hot pans from the oven and use a ¼-cup measuring cup to evenly divide the batter among the wells, filling them about halfway full. Place on the low oven rack and bake for 20 minutes. Reduce the oven temperature to 350°F (do not open the oven door) and bake for 10 more minutes, or until the popovers are puffed and golden brown.
5. Pierce the tops with a sharp knife to release the steam, then serve immediately. We love these with butter, honey, and/or jam.