Black Truffle Pecorino Yorkshire Pudding

1: In a bowl, mix together eggs, milk, flour, salt, thyme, and truffle pecorino until combined.

2: Transfer into an airtight container and refrigerate for 24 hours.

3: Preheat the oven to 450°F with the rack on the middle shelf. Divide the oil between all the wells in a 12-well muffin tin and place it onto a baking sheet. Heat in the oven for 10 minutes.

4: Remove the batter from the fridge to temper to room temperature.

5: Remove the muffin tin from the oven and pour the batter into the wells, filling them up 3/4 of the way.

6: Bake in the oven for 20-25 minutes.

7: Grate the pecorino over the top of the Yorkshire puddings. Enjoy!