Perfect Popoevers

1. 1

   1. Adjust over rack to lower-middle position heat to 450 degrees. Grease interior of 6-cup popover pan with shortening (or spray, but not butter), then dust lightly with flour. Whisk eggs until light and foamy in medium bowl. Slowly whisk in milk and butter until incorporated.

2. 2

   2. Combine flour, salt and sugar in large bowl. Whisk 3/4 of milk mixture into flour mixture until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for one hour. (Alternatively, batter can be refrigerated for one day. Bring to room temperature before proceeding with recipe.)

3. 3

   3. Whisk batter to recombine, then poor into prepared popover pan (batter will not quite reach top of cups). Bake until just beginning to brown about 20 minutes. Without opening oven door, decrease oven temperature to 300 degrees and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer. Poke small hole in top of each popover with skewer and continue to bake until deep golden brown, about ten minutes longer. Transfer popover pan to wire rack. Poke again with skewer and let cool two minutes. Turn out popovers. Serve.

4. 4

   Make ahead: Once popovers have cooled completely, they can be stored at room temperature in ziplock bag for two days. To serve, adjust oven rack to middle position and heat over to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, five to eight minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.