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.
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!
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