Perfect Popovers

Name: Perfect Popovers
Yield: Makes 6 popovers
Ingredients: , Vegetable shortening (see note); 3 large, eggs; 2 cups, low-fat milk, heated to 110 degrees; 3 tablespoons, unsalted butter, melted and cooled slightly; 2 cups (11 ounces), bread flour (see note); 1 teaspoon, salt; 1 teaspoon, sugar

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Appears in Cook's Country December/January 2009, Cook's Country TV

Desserts or Baked Goods

Breads

We create a foolproof recipe that produces tall popovers with a crisp exterior and custardy interior every single time.

SERVESMakes 6 popovers

TIME1½ hours, plus 1 hour resting

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WHY THIS RECIPE WORKS

We chose bread flour for its high protein content, which gave our Perfect Popovers the highest rise and crispest crust. Resting the batter for an hour before baking gave the proteins in the flour time to relax and prevented the popovers fro...

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