Good Housekeeping's Popovers
Updated February 4, 2016
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
5 tablespoons unsalted butter, melted
3 large eggs
1 cup whole milk
1 cup all-purpose flour
½ teaspoon salt
Nutritional analysis per serving
18 grams carbs; 123 milligrams cholesterol; 221 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 1 gram fiber; 229 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 375 degrees. If using a popover tin with 6-ounce cups, grease 6 cups with 2 tablespoons butter. If using a muffin tin with cups 2 ½ inches wide by 1 ¼ inches deep, grease 12 cups. With 6-ounce custard cups, grease 8 cups.
- Step 2
In large bowl of mixer, beat eggs until frothy; beat in milk and remaining butter. Lower speed and beat in flour and salt.
- Step 3
Divide batter among prepared cups. Bake 50 minutes; make slit in each to let out steam; bake 10 minutes more. Immediately remove from cups. Serve hot with butter.
Private Notes
Comments
Popovers work much, much better if the batter stands for a while before you bake.
I used bread flour and cooked it for 25 min before taking out to puncture and then put back in for another 10min. They popped very high! But I’m afraid I either mixed the eggs /milk too long or did something else wrong because the outside came out a bit dryer and thicker/solid than I would have preferred . Wish I could post a pic!
Did not puff up. Ingredients were cold. Could this. E the reason?
Popovers work much, much better if the batter stands for a while before you bake.
Tried Mark Bittman's version and they came out flat. I had used a fork to blend the ingredients. Repeated recipe, adding an egg (as called for here) and using a hand mixer to really whip the eggs and milk and added the flour, similarly using the hand mixer to blend it very well. Let the butter melt in the regular muffin pan and brushed the sides just before adding the mix. They came out perfectly! I used Mark's tip to add plenty of fresh Thyme leaves...I think it makes them better.