Popovers
Popovers – American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs (room temperature)
- 1 1/2 cups whole milk (room temperature)
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- vegetable-oil nonstick cooking spray
Instructions
- 1
If the eggs and milk are cold, submerge the whole eggs in warm water for 10 minutes and heat the milk until just warm. Preheat the oven to 450°F (232°C) with a nonstick popover pan on the rack in the lowest position.
- 2
Combine the eggs and milk in a large bowl and whisk vigorously until very frothy, about 1 minute. Add the flour and salt, and whisk until the batter reaches the consistency of heavy cream, with some small lumps and air bubbles remaining.
- 3
Remove the popover pan from the oven and coat it with cooking spray. Fill each popover cup about three-quarters (75%) full of batter. Bake for 20 minutes, then reduce the temperature to 350°F (176°C) and bake until golden brown, about 20 minutes more.
- 4
Remove the popover pan from the oven and turn the popovers out onto a wire rack immediately. Poke a small opening in the side of each with a paring knife to let the steam escape. Serve immediately.