Popovers
- Course: Bread
Summary:
This is Good Housekeeping's most-requested recipe and perhaps its most famous. These popovers are crisp on the outside and moist on the inside. Serve them fresh from the oven, accompanied by curls of butter, or make them ahead and reheat in a 400-degree oven for 15 minutes.
It's best to use 7- or 8-ounce cups for this recipe, so the popovers have room to puff up.
Makes 8 medium popovers
Ingredients:
- 3 large eggs
- 1 cup whole or low-fat milk
- 3 tablespoons unsalted butter, melted
- 1 cup flour
- 1/2 teaspoon salt
Directions:
Position an oven rack in the middle of the oven; preheat to 375 degrees. Use nonstick cooking oil spray to liberally grease the insides of eight deep, 7- or 8-ounce, oven-safe custard cups or coffee cups. Place the cups on a large rimmed baking sheet for easier oven handling.
Beat the eggs in the large bowl of a stand mixer or hand-held electric mixer on low speed for a few minutes, until they are frothy. Add the milk and melted butter. With the mixer on the same speed, gradually add the flour and salt to form a foamy batter. Divide the batter evenly among the prepared cups. Bake for 45 to 50 minutes. Pull the oven rack halfway out and use a sharp knife to make a slit in each popover, releasing steam; return the rack to its position and bake for 5 to 10 minutes, then immediately remove the popovers from their cups. Serve hot.
Recipe Source:
Adapted from "The Good Housekeeping Cookbook: 1,039 Recipes From America's Favorite Test Kitchen," edited by Susan Westmoreland (Hearst, 2007).
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