Popovers can be baked by themselves at a high temperature, or along with a roast at a lower temperature. Mix the batter up to a day ahead and refrigerate, not only for convenience but also for the highest, lightest popovers.
As an alternative, the popovers can be baked above a roast or chicken with the oven temperature set at 325°F. Bake them on the top rack for an hour, until puffed and crispy.
Recipe information
Yield
makes 12 popovers
Ingredients
Preparation
Step 1
Mix the milk, eggs, flour, sugar, salt, and butter with a whisk or in a blender, until smooth. Let stand for at least 30 minutes or cover and refrigerate overnight before baking.
Step 2
Position the oven racks so that the top rack is in the center of the oven. If baking along with other food, allow 5 inches between racks for the popovers. Preheat the oven to convection bake at 450°F. Coat two 6-cup (1/3-cup capacity) muffin tins with nonstick spray. Divide the batter among the 12 cups.
Step 3
Bake in the center of the oven for 10 minutes, then reduce the oven temperature to 300°F and bake for 30 more minutes, until the popovers are puffed and golden. Remove from the oven and serve hot.
