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Ina Garten Popovers

Ina Garten Popovers
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Ina Garten keeps her popovers elegantly straightforward, true to the Barefoot Contessa philosophy. The batter stays thin, the pans go in screaming hot, and zero peeking during baking creates sky-high drama. You get a delicate crunch outside and a tender, eggy inside — basically Yorkshire pudding’s refined cousin. One batch makes 12 beautiful popovers and works equally well for breakfast with jam, lunch beside salads, or dinner next to roasts. Once you try them, they become your secret weapon for effortless wow factor.

Ingredients

Scale

  • 1½ tablespoons unsalted butter, melted (plus extra softened butter for greasing)
  • 1½ cups all-purpose flour, sifted
  • ¾ teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1½ cups whole milk, at room temperature

Instructions

  • Preheat the oven – Set your oven to 425°F (220°C) and place a rack in the lower third. This high heat creates the intense steam that forces the popovers to rise tall and dramatically.
  • Prepare the pans – Generously grease a 12-cup popover pan or custard cups with softened unsalted butter, coating the bottoms, sides, and rims completely. Thorough greasing helps the batter climb straight up without sticking.
  • Heat the pans – Slide the greased pans into the hot oven for 2–3 minutes until they’re piping hot. Preheating the pans gives the cold batter an immediate burst of steam for maximum puff.
  • Mix the batter – In a large bowl, whisk together the sifted flour, kosher salt, room-temperature eggs, milk, and melted butter until smooth and thin like heavy cream. A few small lumps are fine — overmixing can toughen the final texture.
  • Fill the cups – Carefully remove the scorching-hot pans from the oven. Immediately divide the batter between the cups, filling each only one-third to half full so they have room to expand beautifully.
  • Bake without interruption – Return the pans to the oven and bake for a full 30 minutes. Keep the door closed the entire time — every second of steam is precious for that signature rise.
  • Finish and serve – When the popovers are tall, deep golden, and puffed, remove them from the oven. Pierce each one with a sharp knife to release steam, then serve immediately while they’re at their absolute peak.

Find it online: https://inagartendishes.com/ina-garten-popovers/