Popovers 101

Posted by Michael Vyskocil Aug 4, 2008

Popovers are one of my favorite breakfast and brunch treats. Here are a few tips for achieving success with popovers:

• Always use large eggs when making popovers.
• Stir the batter lightly before filling the popover tins or custard cups to keep the mixture well blended.
• Bake popovers either in popover tins or in 6-ounce custard cups or ramekins
• Grease and flour the tins or custard cups well to make the popovers easy to remove after baking.
• Never open the oven door during baking. Just like souffles, cool air is detrimental to popovers, and the slightest draft can cause the popovers to fall.
• Prevent overbrowning by placing the oven rack in the lower part of the oven so that the custard cups or popover tins will be in the center of the oven.

Experiment with popovers by using the recipe below.

Popovers

MAKES 10 LARGE POPOVERS

2 tablespoons unsalted butter, melted

2 cups milk

2 cups all-purpose flour, sifted

1/2 teaspoon salt

4 eggs, lightly beaten

Preheat the oven to 450 degrees Fahrenheit. Butter and lightly flour 10 popover tins or custard cups. Set aside.

Whisk together the butter, milk, flour and salt until smooth. Whisk in the beaten eggs, little by little, until incorporated. Do not overbeat the batter; it should have the consistency of thick cream.

Fill the prepared popover tins or custard cups approximately three-fourths full with the batter. Transfer the tins or cups to the oven and bake for 15 minutes.

Without opening the oven door, lower the heat of the oven to 350 degrees Fahrenheit and bake the popovers for an additional 15 to 20 minutes. Serve hot.