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 popover pan. 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 - crunchy on the outside and airy on the inside. Click To Tweet
- 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
- 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 blender 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.
Bake for 25 minutes WITHOUT OPENING THE DOOR!
- 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.
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
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