Since they will start to deflate as they cool, popovers are best served warm from the oven. Butter and jam are traditional accompaniments.

　　

Ingredients

makes 1 dozen

　　Unsalted butter, room temperature, for pan

　　1 1/2 cups milk

　　6 large eggs

　　1 1/2 cups all-purpose flour

　　3/4 teaspoon salt

　　1 1/2 tablespoons confectioners’ sugar

　　

Step 1

Preheat the oven to 425°F, with the rack in the lower third. Generously butter a 12-cup popover tin; set aside. In a medium bowl, whisk together the milk and eggs. Add the flour, salt, and sugar, and whisk until the mixture is the consistency of heavy cream (some small lumps may remain); do not overmix.

　　

Step 2

Fill each prepared cup with about 5 tablespoons batter. Bake until the popovers are very puffed and extend over the top of the tin by about 3 inches, about 30 minutes. Immediately invert pan to remove popovers, and serve.

　　

Popover how-to

Step 3

Popover batter is thin, with a high proportion of wet ingredients to dry. Some of the liquid evaporates during baking, creating steam that puffs the batter until it “pops” over the tins.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter