These golden, dramatically puffed puddings get their signature rise from a smooth, rested batter of eggs, milk, and flour whisked until silky and lump-free. The real trick is heat: a blistering-hot oven and sizzling fat in each muffin cup create that crisp, deeply browned shell around a hollow, custardy center. A 30-minute rest lets the batter relax so it climbs high above the rim without collapsing, and skipping the oven door for the first 20 minutes keeps that structure intact. Serve them the second they come out of the oven while they're at their crispest and most impressive. Since the whole dish is built on eggs, milk, and flour rather than meat, it's a natural fit for a vegetarian table and makes a showstopping side for any roast dinner spread.
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Whisk the eggs, milk, and water together in a mixing bowl until fully combined. Add the flour and salt, then whisk vigorously until the batter is completely smooth with no lumps and has the consistency of heavy cream. Let the batter rest at room temperature for at least 30 minutes.
Place the oven rack in the upper-middle position and preheat the oven to 450°F (230°C). Add about 3/4 tsp of beef drippings or vegetable oil to each cup of a 12-cup muffin tin, then place the tin in the oven for 10–12 minutes, until the fat is smoking hot.
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