Ingredients:

● 1 1/2 cups whole milk, room temperature
● 3 large eggs, room temperature
● 1 1/2 cups all-purpose flour
● 2 1/2 tsp minced fresh thyme
● 1 1/2 tsp kosher salt
● 1/4 cup South Chicago Packing Wagyu Beef Tallow, melted, divided

Directions:

1. Whisk milk and eggs together in a large bowl until combined. Vigorously whisk in flour,
thyme and salt until mixture is smooth, about 30 seconds. Add 1 tablespoon of melted
tallow and whisk until combined. Cover bowl with plastic wrap and let stand at room
temperature for at least 1 hour. Transfer batter to a large measuring cup or pitcher.

2. Preheat oven to 450°F. Spoon roughly 1/2 teaspoon of remaining melted tallow into each cup of either two 6-cup popover tins or one 12-cup popover tin. Place popover tin(s) in oven to heat for 4 minutes until tallow begins to smoke. Working quickly, remove popover tin(s) from oven, close oven door, and divide batter evenly among popover cups, filling each about 2⁄3-full.

3. Return popover tin(s) to oven and bake for 20 minutes. Reduce heat to 350°F and
continue to bake until golden-brown and puffed, about 6 to 10 minutes.

4. Pierce each pudding with a skewer to release steam. Remove puddings from popover
tin(s) and serve immediately.