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Cloud-like Crispy Popovers

Indulge in these light, fluffy, and crispy bread treats fresh from the oven. They seamlessly complement any meal and are dreamy when served hot.
50 min
TOTAL TIME
127
CALORIES
$0.48
PER SERVING
Cloud-like Crispy Popovers
Ingredients
4 INGREDIENTS
6 SERVINGS
All-purpose Flour
1 cup all-purpose flour
Eggs
2 large eggs
at room temperature
Whole Milk
1 cup whole milk
warm
Fine Salt
1/2 tsp fine salt
Directions
7 STEPS
10 min
PREP TIME
40 min
COOK TIME
50 min
TOTAL TIME
1
Preheat your oven to a scorching 450 degrees Fahrenheit. Lightly grease and flour six 6-ounce or 3/4 cup custard cups. This will ensure easy popover removal after baking.
2
In a mixing bowl, slightly beat the eggs using a whisk. It's crucial not to overbeat as we want to keep some air in the mix.
3
Gently beat in the all-purpose flour, warm milk, and fine salt into the eggs just until the batter is smooth. Don't overbeat! A few lumps here and there are ok and will disappear during baking.
4
Carefully pour the batter into the prepared custard cups, filling each one halfway.
5
Place the filled custard cups in the preheated oven and bake for 20 minutes at 450 degrees Fahrenheit.
6
After the initial 20 minutes have passed, reduce the oven temperature to 350 degrees Fahrenheit, without opening the oven door to keep the heat in, and bake for another 20 minutes. This gradual decrease in temperature helps achieve the classic popover 'pop'.
7
Immediately remove the popovers from the cups after baking. Serve your cloud-like crispy popovers piping hot, for the best eating experience.
Health Info
Macros
17g
CARBS
3g
FAT
5g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why didn't my popovers 'pop'?
Can I use a regular muffin tin to bake popovers?
Why is my popover dense instead of light and airy?
Should I use all-purpose flour or bread flour for popovers?
Why do we poke a hole in the popover after baking?
Can I add flavoring to my popover batter?
Why should the milk and eggs for the popover batter be at room temperature?
How important is it to preheat the pan for making popovers?
What is the role of sugar in the popover batter?
How can I ensure my popovers are crispy on the outside but soft and airy on the inside?