Perfect Popovers

Makes 6 Popovers:

Ingredients:

1 3/4 cups whole milk or half-and-half, warmed
2 cups bread flour*
3/4 teaspoon salt
1/2 teaspoon baking powder
3 large eggs, room temperature
2 tablespoons melted unsalted butter
1 tablespoon Dijon mustard

Makes 12 Popovers:

Ingredients:

3 1/2 cups whole milk or half-and-half, warmed
4 cups bread flour*
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs, room temperature
4 tablespoons melted unsalted butter
2 tablespoons Dijon mustard

* Bread flour is a high-protein flour. The high protein help the popovers rise. All-purpose flour may be substituted but the results won't be as spectacular.

Note: The key to making great popovers is having the eggs and milk at room temperature or warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well and pre-made batter has a tendency not to work properly the next day.

Preparation:

1. Preheat oven to 450 degrees F. Place oven rack on the middle rung and heat a empty popover pan for 5 minutes, or until it is hot. Place the milk in a bowl and microwave on high for approximately 1 1/2 minutes, or until warm to the touch. Spoon the flour into a cup and level it off with a knife (do not shake the cup to settle the flour). In a large bowl, sift the flour, salt, and baking powder togetherIn a blender combine the eggs, milk, melted butter, and Dijon mustard; process approximately 10 seconds until blended. NOTE: If you are making the 12 popover batch, you will need to blend in two separate batches, as the blender bowl is not large enough.

2. Add flour mixture to egg mixture in blender. Process approximately 10 to 15 seconds or until just combined. NOTE: Only mix the batter until small lumps are left in it, to reduce the risk of over mixing the batter. Scrape down the sides of the blender with a rubber spatula, if necessary. NOTE: Let batter rest for 60 minutes before pouring into the cups. Do not refrigerate the batter.

3. Once oven is the correct temperature and the empty popover pan is hot, quickly remove the popover pan from the oven; lightly spray the popover cups with a nonstick spray (the tins only need a thin coating of baking spray to prevent sticking).

4. Fill the popover cups almost to the top with the batter. NOTE: If you leave one of the cups of the pop over pan empty, fill it half full of water (this will help protect the pan from the high heat). Immediately place the pan back into the oven.Bake without opening the door for 15 minutes. Reduce heat to 375 degrees F. and bake for another 20 to 25 minutes or until deep golden brown on the outside and airy on the inside. Under baking can cause popovers to collapse after they’re removed from the oven. NOTE: Resist the urge to open the oven door. If you open the oven door, the heat escapes, the oven cools down, the steam inside the popovers condenses, and the popovers collapse.

5. Remove popovers from the oven, and unmold onto a rack. Pierce the sides with the tip of a sharp knife to let steam escape (this will keep the exterior crisp, the interior moist, and prevent the popovers from collapsing), and serve immediately with lots of butter.