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Makes 6 large or 10 small popovers

1 hour 40 minutes 20 minutes active

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Popovers, which are believed to have originated in New England, are related to England’s Yorkshire pudding and share an almost-identical ingredient list. In testing, we found using low-fat milk yields crisper, airier popovers. Also, having the batter at room temperature promotes a higher rise, so make sure the eggs are at room temperature and the milk is barely warm before mixing. Finally, poking the popovers with a skewer and baking them for another minute allows steam to escape, which helps prevents the pastries from deflating as they cool. This recipe works in a nonstick 6-cup popover pan or you can use a nonstick muffin pan to make 10 smaller popovers; the baking time will be the same.

Makes 6 large or 10 small



Don’t open the oven door to check on the popovers’ progress as they bake. The heat loss may prevent the proper rise or cause already puffed popovers to deflate.

1 hour 40 minutes

20 minutes active


  • 3

    large eggs, room temperature

  • cups low-fat milk, warmed to about 100°F


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Diana L.
October 4, 2023
It came out good
I enjoyed the taste of this dish, its easy to make, but I think the cooking time or temperature might be wrong. My popovers were overcooked after only 30 minutes in the oven. Could you please check the recipe instructions? Thank you.