Popovers

1. 1

   Preheat the oven to 425F, with the rack in the lower third.

2. 2

   Generously butter a 12-cup popover tin; set aside.

3. 3

   In a medium bowl, whisk together the milk and eggs.

4. 4

   Add the flour, salt, and sugar, and whisk until the mixture is the consistency of heavy cream (some small lumps may remain); do not overmix.

5. 5

   Fill each prepared cup with about 5 tablespoons batter.

6. 6

   Bake until the popovers are very puffed and extend over the top of the tin by about 3 inches, about 30 minutes.

7. 7

   Immediately invert pan to remove popovers, and serve.

8. 8

   Popover batter is thin, with a high proportion of wet ingredients to dry.

9. 9

   Some of the liquid evaporates during baking, creating steam that puffs the batter until it pops over the tins.

* Per serving · 4 servings · Values may vary.

No additional tips available.