Popovers
These “perfectly popped popovers” (Chris Kimball’s term) are light and airy on the inside, crispy on the outside, and rich with eggy flavor.
- MakesMakes 6 large or 10 small popovers
- Cook Time1 hour 40 minutes
- Active time plus cooling20 minutes active
- 5
Popovers, which are believed to have originated in New England, are related to England’s Yorkshire pudding and share an almost-identical ingredient list. In testing, we found using low-fat milk yields crisper, airier popovers. Also, having the batter at room temperature promotes a higher rise, so make sure the eggs are at room temperature and the milk is barely warm before mixing. Finally, poking the popovers with a skewer and baking them for another minute allows steam to escape, which helps prevents the pastries from deflating as they cool. This recipe works in a nonstick 6-cup popover pan or you can use a nonstick muffin pan to make 10 smaller popovers; the baking time will be the same.
Don’t open the oven door to check on the popovers’ progress as they bake. The heat loss may prevent the proper rise or cause already puffed popovers to deflate.
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