I have been making for popovers for many years. One year, I even tried various recipes to compete for the largest and best! This recipe here was our favorite for a long time…until now. Meet Huge Popovers! These are super unique beginning with bread flour and needing an hour rest period before even baking. This recipe stems from ATK but I had to change up the baking time as we prefer some of the “custardy” inside to remain. Bake them extra long and they are very crusty like a shell with nothing creamy inside. Some may prefer them that way but not us. Try these out and be amazed and how well they rise!!!!!
You will definitely need:
- 3 eggs
- 2 cups whole milk heated to 110 degrees
- 3 tablespoons butter melted and cooled slightly
- 2 cups bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- Adjust oven rack to lower-middle position and heat oven to 450 degrees.
- Grease 6-cup popover pan with solid crisco shortening, then dust lightly with flour.
- Whisk eggs in a bowl and add the milk and butter.
- In a bowl, combine flour, salt, and sugar.
- Whisk three-quarters of the milk mixture into flour mixture until no lumps remain.
- Then whisk in remaining milk mixture.
- Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for 1 hour. (Or for make-ahead, the batter can be refrigerated for 1 day. Bring to room temperature before proceeding with recipe.)
- Whisk batter to recombine, then pour into prepared popover pan.
- Bake 20 mins.
- Then lower to 350 and bake 15-20 minutes more!
- Remove and with a sharp knife poke a hole into each one.
- Serve immediately with butter and a sprinkle of salt.