A month or two ago I had the pleasure of dining at the exclusive corporate headquarters of the Hearst publishing empire. It was a private dining room on the 44th floor, and a waiter brought in a giant golden thing as big as my daughter’s head and put it on my bread plate. Hungry woman that I am, I ate it. After two bites, I couldn’t help but say to my lunch partner, “This is delicious! What is it?!” She pulled out the menu and turned it over, and replied that it was the famous Good Housekeeping popover—and the recipe was printed on the other side of the menu! I slipped it into my purse (the recipe, not the popover!) and vowed to make them myself.
In an epic moment of amazing wonderment, my fabulous assistant, Bernadette Eckhart, gave me popover pans for Christmas. And so, two nights before Christmas, I made popovers for dinner (yes, just popovers). I wanted to try the pans out, and I didn’t feel like cooking a big meal, plus we were cleaning out the fridge before the big Christmas cooking marathon that loomed over the next few days. The popovers were amazing. They were immediately devoured! And they were universally loved by all. It was a true Christmas moment.
I made them again last night for dinner, along with a beef barley soup. They really do pop over. One even popped right out of the pan! They were just as delicious the second time I made them. There were two left over, and today before lunch, there were crying fits over who got to eat them. Suffice it to say that by the time I went in the kitchen to figure out why everyone was crying, the popovers were all gone—and then I had to cry, too!
But the truth is, they are easy to make. The hardest part is not opening the oven door while they are cooking. (Don’t do it!) I am going to share the Good Housekeeping recipe here (with permission). I’ve found my oven cooks them faster than this recipe calls for. All my ingredients are organic, of course. Enjoy!
Good Housekeeping’s Famous Popovers
- 6 eggs
- 2 cups milk
- 6 Tablespoons butter, melted
- 2 cups all-purpose flour
- 1 teaspoon salt
1. Preheat oven to 375 degrees.
2. Grease 8 deep, 7-ounce pottery custard cups (I use regular popover pans). Set the greased custard cups into a jellyroll pan for easier handling (which you don’t have to do if you are using regular popover pans).
3. In a large bowl, beat the eggs until frothy using a mixer at low speed, then beat in the milk and butter. (I just use a whisk—uses less electricity!). At low speed, beat the flour and salt into the egg, milk, and butter mixture. Pour about ¾ cup of the batter into each of the greased custard cups.
4. Bake for 1 hour. Make a slit in each to let out steam; bake for 10 minutes more. Immediately remove the popovers from the cups (unless they’ve already popped out!). Serve hot with butter curls (which, honestly, aren’t really necessary).