Preheated Oven Popovers
Updated April 30, 2024
- Total Time
- 1 hour 15 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, for greasing the molds
- 6large eggs
- 2cups milk
- 6tablespoons melted butter
- 2cups sifted flour
- 1teaspoon salt
Nutritional analysis per serving (10 servings)
236 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 8 grams protein; 265 milligrams sodium
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.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter. Arrange the cups (or muffin or popover pan) on a baking sheet.
- Step 2
Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.
- Step 3
Pour the mixture into a pitcher and then pour into the custard cups. Fill the cups almost to the top.
- Step 4
Bake for 50 minutes. Do not open the oven door during baking.
- Step 5
After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the oven for 5 to 10 minutes. Immediately remove the popovers from the cups.
Private Notes
Comments
Those of you who have made these....did you use an actual popover pan or a muffin pan? Any comparison between the two or is a popover pan absolutely necessary?
Be careful not to fill the cups TOO high or the melted butter will spill over and create lots of smoke. I'd say filling the cups 3/4 of the way is safe.
My popovers are done in about 35 minutes. Agree with suggestions to make the batter the night before. Side-by-side comparison tests we did at home show overnight batter rises higher. someone smarter than me can tell you why.
Better with damarata sugar it gives it a sweet crunch.
I’ve made popovers all if my life, and baked all of my life, fine pastries, pies, cakes. For some reason, for about the last 5 years, they only rise about 20% of the time. These did not rise but developed a hole in the center. I’ve tried everything from barely stirring to stirring till smooth. Using popover pans (which used to produce magnificent popping.) I’ve checked our oven temp. Tried different eggs. Used eggs and milk at room temp or not. Hand beaten. Mixer. Now and then they pop dramatically as of old, but most of the time they are lumps of clay.
Preheating cups in oven