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Chef John's Popovers

I got this popover recipe from a viewer Elizzaruth, who breaks from tradition and places the popovers in a cold oven and then bakes them at a high temperature for 30 minutes exactly. The popovers came out tall and fluffy, crispy on the outside, tender and delicious inside!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 people
Calories 1028.3 kcal

Equipment

  • 1 6-tin Muffin Pan
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 tablespoon butter
  • cooking spray
  • 2 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 pinch cayenne pepper
  • 2 tablespoons shredded Cheddar cheese Optional

Instructions
 

  • Grease a 6-tin muffin pan with butter and cooking spray.
  • Whisk eggs, milk, flour, salt, and cayenne pepper together in a medium bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
  • Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, without peeking, about 30 minutes.

Notes

The 'cold oven' technique is paramount for these popovers; it allows for gradual heating, maximizing steam production and achieving their signature towering rise. Absolutely resist the urge to open the oven door during baking, as any sudden temperature drop will cause them to collapse. Ensure your muffin tin is meticulously greased with both butter and cooking spray to guarantee easy release and a perfectly crisp exterior. For an enhanced savory profile, consider using a sharp white cheddar or Gruyere. A tiny pinch of freshly ground black pepper alongside the cayenne can add wonderful depth. Crucially, mix the batter until *just* smooth to avoid overdeveloping gluten, which can lead to a tougher texture. Serve immediately for the best crispy-tender experience.