Ingredients:

  • 3 large eggs, room temperature
  • 1.5 cups whole milk, room temperature
  • 1.5 cups all-purpose flour
  • 0.75 teaspoon fine sea salt
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons unsalted butter, divided for the tins

Instructions:

  1. Preheat oven. Set your rack to the lower middle position and heat to 450°F. Note: This ensures the heat hits the bottom of the tin first.
  2. Whisk eggs. Beat the 3 large eggs until frothy and pale yellow.
  3. Add liquids. Slowly whisk in the 1.5 cups of room temperature milk and 3 tablespoons of melted butter.
  4. Incorporate solids. Add the 1.5 cups of flour and 0.75 teaspoon of salt. Whisk until the batter is smooth like heavy cream. Note: A few tiny lumps are okay, but avoid large clumps.
  5. Rest batter. Let the mixture sit for 15 minutes at room temperature. Note: This allows the gluten to relax for a more tender bite.
  6. Prep tin. Place about 1 teaspoon of the remaining 2 tablespoons of butter into each of the 6 popover cups (or 12 muffin cups).
  7. Heat pan. Place the buttered pan in the oven for 2 minutes until the butter is bubbling and slightly browned.
  8. Fill cups. Carefully pour batter into the hot cups, filling them about halfway to two thirds full.
  9. First bake. Bake at 450°F for 15 minutes. Do not open the oven door or they will collapse.
  10. Second bake. Reduce heat to 350°F and bake for another 20 minutes until deep golden brown and firm to the touch.
  11. Vent steam. Remove from the oven and immediately pierce the side of each popover with a small knife. Listen for the hiss of escaping steam.