Lofty Popovers Yorkshire Pudding (Printable Version)
# What You'll Need:
→ For Popovers
01 -
Softened butter for greasing, plus more for serving
02 -
3 large eggs, room temperature
03 -
375 g (1 1/2 cups) room-temperature milk (2% recommended)
04 -
192 g (1 1/2 cups) bread flour or all-purpose flour
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3 g (1 teaspoon) Diamond Crystal kosher salt
06 -
43 g (3 tablespoons) melted butter
# How to Make It:
01 -
Preheat the oven to 425°F with a rack in the center. Grease a 12-cup muffin tin thoroughly with softened butter.
02 -
If your eggs are not at room temperature, place them in a bowl and cover with hot tap water. Let stand for 10 minutes, then remove.
03 -
Place milk in the microwave for 1 minute or until it reaches approximately 75°F. Alternatively, warm gently on the stovetop until warm to the touch.
04 -
Place the eggs, milk, flour, and salt in a blender and blend to combine for approximately 30 seconds until completely smooth.
05 -
Add the melted butter to the blender and blend for another 15 to 20 seconds until fully incorporated.
06 -
Pour the batter into the prepared muffin tin, filling each well halfway. Divide any remaining batter evenly among all wells.
07 -
Transfer to the oven immediately and bake for 20 minutes. Lower the heat to 350°F and bake for 10 minutes more.
08 -
Remove from oven, transfer popovers to a serving bowl, and serve immediately with softened butter on the side.
# Handy Tips:
01 -
Use a kitchen scale for most accurate measurements
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Room temperature or slightly warmed ingredients are essential for maximum height
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Bread flour produces the loftiest popovers, though all-purpose flour works well too
04 -
If using Morton kosher salt or fine sea salt, reduce to 1/2 teaspoon
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A standard metal muffin pan often produces better results than specialty popover pans
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Total preparation and cooking time is approximately 45 minutes