Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Popovers
Popovers, which are believed to have originated in New England, are related to England’s Yorkshire pudding and share an almost-identical ingredient list. In testing, we found using low-fat milk yields crisper, airier popovers. Also, having the batter at room temperature promotes a higher rise, so make sure the eggs are at room temperature and the milk is barely warm before mixing. Finally, poking the popovers with a skewer and baking them for another minute allows steam to escape, which helps prevents the pastries from deflating as they cool. This recipe works in a nonstick 6-cup popover pan or you can use a nonstick muffin pan to make 10 smaller popovers; the baking time will be the same.
Makes 6 large or 10 small
popovers
Tip
Don’t open the oven door to check on the popovers’ progress as they bake. The heat loss may prevent the proper rise or cause already puffed popovers to deflate.
1 hour 40 minutes
20 minutes active
Ingredients
-
3
large eggs, room temperature
-
1½
cups low-fat milk, warmed to about 100°F
Directions
-
01In a large bowl, whisk the eggs until well combined. Gradually whisk in the milk. Add the flour and salt, then whisk until just combined; do not overmix. Whisk in the melted shortening. (If desired, for easy pouring, transfer the batter to a 1-quart liquid measuring cup.) Cover and let stand at room temperature for at least 30 minutes or up to 2 hours.
Reviews
February 24, 2025
Great texture
I was concerned these would be overcooked but the crust was great with a custard-y center.
June 8, 2024
Perfect every time
I use a heavy popover pan, both small popovers and large puff popovers with this recipe come out terrific I am not sure why other peoples are not. I find the suggestion of opening the popover up for the last minute of cooking works great. This is my favorite popover recipe.
October 4, 2023
It came out good
I enjoyed the taste of this dish, its easy to make, but I think the cooking time or temperature might be wrong. My popovers were overcooked after only 30 minutes in the oven. Could you please check the recipe instructions? Thank you.
March 24, 2024
Popovers did not pop
I have made popovers or Yorkshire pudding dozens of times and the only way you get a lot of height is by heating the oiled pan ahead of time in high heat. I thought I would try it this way just to be a good sport and try something new, but my instincts were right, they did not come out nice and tall, puffy and light. I will stick with the tried and true method. I have made many other Milk Street recipes and they are wonderful, just not this one.
February 9, 2024
Salty
I followed the recipe precisely and found the popovers too salty.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
