Just five simple ingredients are needed
to make popovers. High, hollow, and steamy in the center, with
a dark crusty outer layer, they literally pop up and over the
rim of the pan as they bake. Popovers can be baked in muffin
tins or custard cups. Don't forget to preheat the oven before
you bake your batch of popovers and do not under any circumstances
open the oven door until the popovers are done!
Popovers
- 4 tablespoons unsalted butter, melted
3 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
- Position a rack in the center of the oven
and preheat the oven to 400*F (205*C). Generously coat a 12-cup
muffin tin or 12 custard cups with the melted butter. Place the
custard cups, if using, on a baking sheet.
- Whisk the eggs in a large bowl (preferably
one with a pouring spout) until well blended. Add the milk and
whisk until blended. Add the flour and salt; whisk until thoroughly
blended and the batter is smooth.
- Pour the batter into the prepared muffin
tin or custard cups, filling each cup two-thirds full. Place
the tin or cups in the oven and immediately turn the heat up
to 450*F (230*C). Bake for 10 minutes. Without opening the oven
door, reduce the oven temperature to 350*F (180*C) and bake for
20 minutes more. Remove from the oven and let cool in the tin
or cups for a few minutes. Serve hot or warm.
Makes 12 popovers.
Note:
To reheat leftover popovers, set on a baking sheet and heat in
a preheated 350*F (175*C) oven for 10 minutes.
