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Chef John's Popovers
November 19, 2014

I love popovers and make them often, with varying results,but have never made this recipe before. These popped beautifully, into fluffy balloons, actually mine looked better than the picture above! Next time I will cook a little less 24-25 mins, as they browned quickly and I like the softer pudding middle texture. I have found that if you decrease the salt, your popovers will not pop, do not not over mix, and always use room temp. ingredients( I never have that time so pop the eggs into warm water before cracking and nuke the milk for a minute on very low). I used a muffin tin for these and you never would believe that they were not out of a pop over tin, so big and puffy. Most recipes call for a pre-heated tin, so I am amazed that these worked so well.

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