Popovers (Barefoot Contessa)

By zircon50

There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!

Tips for perfect popovers -- Popovers can be baked in a traditional six-popover pan, a standard muffin tin, a mini 12-popover pan or ½-cup custard cups. -- Use whole, low-fat or nonfat milk -- For rounder tops and greater stability, heat the milk until hot, but do not boil. -- Mix the batter in a blender, food processor, with an electric mixer or whisk by hand. -- For best results, refrigerate the batter one to 24 hours before baking - the longer the better. -- Fill cups two-thirds full, or almost to the top. -- To give the popovers greater stability, heat the empty pans in a preheated oven two to three minutes before filling. -- Spray the sides and top edge of popover cups with nonstick vegetable coating. -- Bake until popovers are a deep golden brown - 45 to 50 minutes for standard popovers, 10 minutes less for minis. -- Popovers will be sturdier and hold their shape better the longer they are baked. -- Don't be concerned when the popovers deflate slightly; that's natural in products that are leavened by beaten eggs. -- For an extra crisp crust: Make and bake the popovers as directed. Remove them to a baking sheet and leave uncovered at room temperature for up to four hours. Before serving, reheat them at 450° for three to five minutes.

Ingredients

• 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
• 1 1/2 cups flour
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 1/2 cups milk, at room temperature

Preparation

Step 1

Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans, or Pyrex custard cups with softened butter, or baking spray. You'll need pans to make 6 large, or 12 mini popovers.

Place the pans in the oven for exactly 2 minutes to preheat.

Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin.

Fill the popover pans less than half full and bake for exactly 30 minutes. DO NOT PEEK.

Makes 6 large, or 12 mini popovers.