These fragrant puffs, crisped on the outside and custardlike on the inside, are as easy to make as pancakes. You'll need a proper popover pan, which has wells that are slightly cone-shaped and are deeper than even the largest muffin pans.
Here, superfine sugar is used in the batter for its ability to dissolve quickly and evenly. This recipe doubles beautifully.
Make Ahead: The batter needs to rest in the refrigerator for at least 30 minutes and up to 3 hours.
Servings: 6 popovers
- 1 cup unsifted bleached flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon, plus 1/4 teaspoon for dusting (see below)
- 1 cup whole milk
- 2 large eggs, at room temperature
- 3 tablespoons unsalted butter, melted and cooled to tepid
- 2 tablespoons plus 1 teaspoon superfine sugar
- 1 teaspoon vanilla extract
- 1/2 cup confectioners' sugar sifted with 1/4 teaspoon ground cinnamon and whisked to combine, for dusting
For the batter: Whisk together the flour, salt and the teaspoon of cinnamon in a medium mixing bowl.
Whisk the milk, eggs, melted butter, superfine sugar and vanilla extract in a small mixing bowl.
Pour the milk mixture over the dry ingredients and whisk to form a batter (this will be accomplished in about 15 strokes). The batter will be slightly lumpy. Refrigerate the batter, covered with plastic wrap, for at least 30 minutes and up to 3 hours.
Preheat the oven to 400 degrees.
Use nonstick cooking oil spray to grease only the bottoms (not the walls) of 6 popover cups. Ten minutes before baking, place the prepared popover pan in the preheated oven.
Quickly and carefully, remove the pan from the oven. Divide the batter evenly among the wells of the prepared popover pan.
Return to the oven; immediately increase the temperature to 425 degrees. Bake for 25 to 30 minutes or until the popovers are risen, set and deeply golden. The centers will remain slightly custardy. Resist the temptation to open the oven before 20 minutes, or the rise of the popovers will be compromised.
Transfer the popover pan to a cooling rack for 1 minute, then dust the top of each popover with the confectioners' sugar-cinnamon mixture.
Carefully transfer the popovers to a basket or platter; serve right away.
Adapted from "Baking Style," by Lisa Yockelson (Wiley, 2011).
Tested by Bonnie S. Benwick.
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