Christmas Morning Popovers
Popovers have been a Christmas morning tradition in my family for 30 years. I get up early to make the popovers, then wake the family to begin opening gifts. When the popovers are ready, I serve them with lots of butter and assorted jams. My father-in-law began the tradition. —Sue A. Jurack
Total TimePrep: 15 min. Bake: 35 min.
- 1-1/4 cups whole milk
- 1 tablespoon butter, melted and cooled
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- In a small bowl, beat the milk, butter, flour and salt until blended. Add eggs, one at a time, beating well after each addition. Fill buttered popover pans or large custard cups three-fourths full.
- Bake at 450° for 15 minutes. Reduce heat to 350°; bake until very firm, 20 minutes longer. Remove from the oven and prick each popover with a sharp knife to allow steam to escape. Serve immediately.
Test Kitchen Tip Let the eggs and milk come to room temperature for about 30 minutes before preparing the recipe. Allowing them to warm up results in greater height.
Nutrition Facts1 each: 99 calories, 4g fat (2g saturated fat), 55mg cholesterol, 109mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 4g protein.
Originally published as Christmas Morning Popovers in Test Kitchen Favorites Cookbook