America's Test Kitchen Popovers
Tall, golden-brown popovers with crispy exteriors and airy interiors. A classic American breakfast bread from America's Test Kitchen, perfect for special occasions.
1 hr 15 mins
1 hr 10 mins
2 hrs 25 mins
Ingredients
Equipment Needed
- popover pan
- large measuring cup
- wire rack
Ingredients
Equipment Needed
- popover pan
- large measuring cup
- wire rack
Instructions
Prepare Pan and Oven
- 1
Grease popover pan
Grease popover pan with vegetable shortening, then dust with flour, like baking a cake.
- 2
Preheat oven
Adjust oven rack to lower-middle position, and heat oven to 450°F.
Make the Batter
- 1
Whisk eggs and liquids
In a medium bowl, whisk 3 eggs till light and foamy. Slowly whisk in warm milk and melted butter until incorporated.
- 2
Combine dry ingredients
In a large bowl, combine flour, salt, and sugar.
- 3
Mix batter
Whisk 3/4 of milk mixture (1.5 cups) into flour mixture until no lumps remain, then whisk in remaining milk mixture.
- 4
Rest batter
Pour batter into large measuring cup, cover with plastic, and let rest at room temperature for 1 hour.
Bake the Popovers
- 1
Fill popover pan
When oven is ready and batter has rested, re-whisk batter to recombine and pour into prepared popover pan to a level just below the brim.
- 2
Initial bake
Bake until just beginning to brown, about 20 minutes.
- 3
Reduce temperature
Without opening oven door, decrease oven temperature to 300°F, and continue to bake until popovers are golden brown, 35-40 minutes longer.
- 4
Vent popovers
Poke small hole in top of each popover with skewer and continue to bake until deep golden brown, about 10 minutes longer.
- 5
Cool and serve
Remove to wire rack. Poke again with skewer, and let cool 2 minutes. Turn out popovers onto tray. Serve.
Cook's Notes
Batter can be refrigerated for one day—bring to room temperature before baking. Once cooled, popovers can be stored at room temperature in a zipper-lock bag for 2 days. To serve, reheat in 400°F oven on rimmed baking sheet until crisp and heated through, 5 to 8 minutes. For guests arriving at 9:30 AM: mix liquids and drys at 7am, let batter rest covered 1 hour at 7:30, turn oven on at 8:00 and set to 450°F, pour batter into tins and bake at 8:30, reduce oven temp to 300°F at 8:50, place foil over top loosely to retard browning at 9:10, turn oven off and open door slightly to keep warm at 9:30 while guests arrive.
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