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Ingredients
- Unsalted butter, room temperature, for pan
- 1 1/2 cups milk
- 6 large eggs
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 tablespoons confectioners sugar
Method
- Preheat the oven to 425F, with the rack in the lower third.
- Generously butter a 12-cup popover tin; set aside.
- In a medium bowl, whisk together the milk and eggs.
- Add the flour, salt, and sugar, and whisk until the mixture is the consistency of heavy cream (some small lumps may remain); do not overmix.
- Fill each prepared cup with about 5 tablespoons batter.
- Bake until the popovers are very puffed and extend over the top of the tin by about 3 inches, about 30 minutes.
- Immediately invert pan to remove popovers, and serve.
- Popover batter is thin, with a high proportion of wet ingredients to dry.
- Some of the liquid evaporates during baking, creating steam that puffs the batter until it pops over the tins.
