Of course, fabulous to serve alongside a delicious prime rib roast of beef; although I have been known to make them to have with beef stew made with red wine. Rosemary just goes so well with beef! The puddings are crisp on the outside, soft inside and stay puffy!
1 1/3 cups unbleached flour
½ tsp. salt
4 large eggs
1 1/3 cups homogenized milk
4 Tbsp. melted butter
4 tsp. minced fresh rosemary leaves
1 Tbsp. butter for greasing the custard cups
I find it much easier to place the custard cups on a baking sheet for baking.
In a blender place the flour, salt, eggs, milk & the melted butter, blend for a total of 30 seconds, scraping down the sides after 15 seconds.
Place 1/2 tsp. butter in each of eight 2/3 cup custard cups, greasing the inside of each cup thoroughly; place in the oven for 5 minutes, or until hot. Fill the cups half full with the batter & sprinkle the top of each pudding with about ½ tsp. rosemary. Bake for 45 minutes, or until golden brown & crisp.
NB: If you happen to have rendered beef fat on hand it’s very good for greasing the custard cups instead of the butter.