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Fluffy Golden Popovers

Imagine biting into a golden, crispy crust giving way to a delightfully fluffy interior - that's what these Fluffy Golden Popovers are all about. A simple treat that works great for breakfast or dinner, served with butter and a hot cup of tea. Be careful not to overfill the cups and remember, a hot ...
4
35 min
TOTAL TIME
163
CALORIES
$0.57
PER SERVING
Fluffy Golden Popovers
Ingredients
6 INGREDIENTS
6 SERVINGS
Vanilla Extract
1/2 tsp vanilla extract
Eggs
2 large eggs
Sea Salt
1/2 tsp sea salt
Whole Milk
1 cup whole milk
Melted Unsalted Butter
2 tbsp melted unsalted butter
All-purpose Flour
1 cup all-purpose flour
Directions
6 STEPS
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
Preheat your oven to 400 degrees F (200 degrees C). While your oven is preheating, place six 6-ounce custard cups in the oven to also warm up.
2
In a medium bowl, crack open the large eggs and beat them slightly with a whisk.
3
Add the all-purpose flour, whole milk, sea salt, melted unsalted butter, and vanilla extract into the bowl with the eggs. Whisk until the batter is just smooth. Be careful not to over beat as this can make the popovers tough.
4
Carefully remove the preheated custard cups from the oven and equally distribute the batter among the cups, filling each approximately 1/2 full.
5
Bake the filled custard cups at 400 degrees F (200 degrees C) for about 25 minutes, or until the popovers are tall and golden brown.
6
Immediately remove the popovers from the oven and the custard cups. Serve them piping hot with butter.
Health Info
Macros
17g
CARBS
7g
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?