Whisk the heavy cream in a measuring cup until it is creamy. Then, add the eggs, flour, xanthan gum, water, and salt. Whisk until smooth.
Rest the mixture a room temperature for 30 minutes or overnight in the fridge for best results.
Preheat the oven to 450°F (232°C). Then, add one teaspoon of beef drippings, oil, butter, or ghee into each cup.
Set the muffin tin into the oven and heat them for 10 minutes.
Whisk the batter, then carefully remove the tin and divide the batter into the cups. Fill them evenly ½ of the way.
Bake until they have doubled in size and become crispy, for about 15-25 minutes, depending on the oven range. Serve the Yorkshire puddings immediately, and enjoy!
Notes
Expert Tips:
For best results, rest the batter in the fridge overnight to develop the flavor. If you don't have time for that, let it rest at room temperature for at least 30 minutes at minimum.
Preheat the muffin tin and drippings until they are piping hot (there will be smoke) so the batter will cook right away, resulting in tall and crispy Yorkshire puddings.
Whisk the batter before pouring it into the muffin tins.
The combination of heavy cream and water helps each pudding to rise tall.
If the Yorkshire puddings become dark too quickly, reduce the heat and continue cooking.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.