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Carrot & Gruyere Yorkshire Pudding

A classic Yorkshire pudding with added grated carrot for WWII British flair. Sprinkle the top with gruyere for an extra delicious, cheesy crunch. It makes use of pantry staples and extra bacon grease.
Yield: 10 puddings
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Equipment

  • Muffin tin

Ingredients
  

  • 1 cup milk
  • 2 eggs
  • 4 3/4 oz all-purpose flour (about 3/4 cup)
  • 1 1/2 tsp kosher salt
  • 1 small carrot, grated
  • 1/2 cup shredded Gruyere cheese
  • 5 tsp bacon grease (or beef tallow, duck fat, schmaltz, or ghee. Use what you have on hand, but avoid whole butter.)

Instructions
 

  • Preheat oven to 425 degrees. Place empty muffin tin in oven to get hot while you make the batter.
  • Place milk in small saucepan and gently warm on stove over medium-low heat. Milk should be just warm to the touch.
  • Crack eggs into medium bowl, and whisk a bit just to break them up. Once milk is warm, slowly pour it into the eggs, whisking the whole time.
  • Whisk flour and salt into milk & eggs. Add grated carrot, and mix thoroughly, but don't over-mix (you want to avoid developing too much gluten). Batter should look like a loose pancake batter. Set aside, and let batter rest while you prep your tins.
  • Carefully pull hot muffin tin out of oven. Place 1/2 tsp of bacon grease (or other fat) into each muffin tin. Return tin to oven and let fat get real hot.
  • Once again, pull tin out of oven. Fill each tin about 2/3 full (about 3 TBSP batter), and sprinkle lightly with cheese. Return tin to oven and bake for about 15 minutes, rotating halfway through bake time. Puddings should be golden brown, very poofy, and crisp.
  • Remove from tins to cool on wire rack. Enjoy immediately, or cool, store covered tightly in plastic and reheat in oven to enjoy up to 1 day later.