Easy Popovers

Popovers are pure kitchen magic. Four basic ingredients (flour, milk, eggs, salt) transform in the oven into hollow, golden-domed rolls with a shatteringly crisp shell and a soft, custardy interior. They’re the American cousin of the British Yorkshire pudding, made for family-style dinners or weekend breakfast.

The two-temperature bake is the secret to that dramatic puff. Starting at 450°F (230°C) creates an aggressive blast of heat that flashes the milk to steam and pushes the batter up dramatically. Dropping to 350°F (175°C) for the second 15 minutes finishes the inside without burning the outside. Skip the temperature drop and you’ll have burnt domes with raw centers.

Well-greased muffin cups matter more than you’d think. Popovers stick aggressively, and a half-stuck popover loses its shape when you try to pry it out. Brush butter generously into every cup including the lip, since the batter rises right over the edge.

Pro Tips

• Don’t overmix the batter as the directions warn. Lumps are fine. Smooth batter develops gluten that fights the puff.
• Use room-temperature eggs and slightly warm milk. Cold ingredients reduce the steam burst that drives the rise.
• Don’t open the oven during the first 15 minutes. The heat shock collapses popovers instantly.
• Pierce each popover with a knife the moment they come out to release steam. Trapped steam softens the crisp shell.

Variations

• Add 1 teaspoon of fresh thyme or rosemary to the batter for savory popovers to serve with roast beef.
• Stir in 2 tablespoons of grated Parmesan and ¼ teaspoon black pepper for a more flavorful version.
• Serve sweet with butter, jam, or maple syrup instead of the cinnamon sugar suggested in the recipe.