Julia Child's Popovers recipe from Baking with Julia cookbook and PBS series.
Breads, Desserts

Julia Child’s Popovers plus Tasty Tuesdays Linky Party

I still remember the first time I had a popover at my mother’s suggestion. The waiter brought me this giant muffin looking thing that was almost empty inside with a crust that was both crunchy and custard-y at the same time. I was hooked. It has been a while since I had made them, but in honor of her birthday next week, I thought I would make Julia Child’s Popovers and share the recipe with you.

Julia Child's Popovers recipe from Baking with Julia cookbook and PBS series.


I checked out a copy of Baking with Julia: Savor the Joys of Baking with America’s Best Bakers (affiliate link) from the library and saw at least 10 recipes I wanted to make. But, I started with this one because the popover pan my mother had given me was buried in the back of the cabinet crying from neglect. Yes, I have a popover pan (affiliate link). No, you do not need one. Custard cups or muffin pans will work fine if you follow the directions below.

There is no denying popovers can be tricky, but here are a few tips to help you achieve that beautiful pop with the empty middle:

  • have the eggs and milk at room temperature
  • do not overfill the cups
  • if using a muffin pan leave every other one empty
  • oven rack must be on the lowest possible position
  • slice with a sharp knife immediately after removing from the oven (Julia doesn’t mention this, but….)

You can serve them with jam and/or fruit for breakfast or dessert, or go with a savory filling for a meal. My favorite is with butter and honey. Mmmmm!



Julia Child’s Popovers

Prep time5 minutes
Cook time45 minutes
Total time50 minutes
Meal type Bread, Breakfast, Dessert
From book Baking with Julia: Savor the Joys of Baking with America's Best Bakers
Julia Child's Popovers recipe from Baking with Julia cookbook and PBS series. recipe from Marion Cunningham.


  • 1 cup all purpose flour
  • 1 cup whole or 2% milk (room temperature)
  • 3 Large eggs (room temperature)
  • 2 tablespoons unsalted butter (melted)
  • 1/2 teaspoon salt


The right pan is critical for these. If you do not have a popover pan (affiliate link) you can use every other cup of a 12 muffin pan (you'll want two) or 3/4 cup capacity custard cups on a rimmed baking sheet with plenty of room in between


Move the oven rack to the lowest possible position. Preheat oven to 425 degrees F. Liberally grease the popover pan, custard cups or every other cup of a muffin pan with butter or cooking spray.
Be sure to have milk and eggs at room temperature before proceeding. Combine all ingredients in a blend and mix until smooth. No lumps!
For the popover pan or custard cups: pour 1/3 Cup batter in each.
For the muffin pan: pour 1/4 Cup of batter into every other cup.
Julia Child's Popovers recipe from Baking with Julia cookbook and PBS series.
Bake for 25 minutes WITHOUT OPENING THE DOOR! Bake for 25 minutes until they have puffed and are brown.
Lower the oven temperature to 350 degrees F and bake for another 15-20 minutes (FYI, mine were done in 10, but I'm telling you what the recipe says).
Remove from oven and cut a slit in the top to allow the steam to escape. Serve immediately.
Julia Child's Popovers recipe from Baking with Julia cookbook and PBS series.



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