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Shirley’s Mile-High Popovers

Posted Friday, December 26th 2008 @ 3am
From: Shirley O. Corriher, Bakewise (Scribner, 2008), pp. 260-261.
  • 5 large eggs, in the shells
  • 1 ½ cups (355 ml) whole milk
  • 1 ¾ cups (8.4 oz/238 g) spooned and leveled Pillsbury bread flour
  • 1/3 cup (79 ml) heavy cream
  • 3/4 teaspoon (4.5 g) salt
  • Nonstick cooking spray
1.      Place the eggs in a bowl of very hot tap water to warm. After a while, drain and cover again with very hot tap water.

In a heavy saucepan, beat the milk until it feels warm to the touch. Place the flour in a large mixing bowl (if you have a large measuring cup with a spout, that is great) and, with a fork or whisk, beat in the milk a little at a time to prevent forming lumps. Allow the flour/milk mixture to stand at room temperature for at least an hour.

After the flour/milk mixture has been standing for about 15 minutes, place a shelf in the lower third of the oven with a baking stone on it and preheat the oven to 475 F/246 C) If you think that your oven is low, turn it to 500 F/260 C.  It is important that the oven be very hot.

After the flour/milk mixture has stood for over an hour, place the popover pan in the ovn on the stone to heat.

Separate 3 of the eggs, saving the whites and storing the yolks. Beat the 2 whole eggs and 3 egg whites together, beat in about 1/2 cup of the flour/milk mixture and then beat the egg mixture into the flour mixture.

Heat the cream almost to a boil. Sprinkle the salt over the batter and whisk in the hot cream.

Pull the hot popover pan out of the over. I like to place the pan over the sink. Spray one cup of the popover pan well with nonstick cooking spray and immediately pour batter into that cup, filling over three-quarters full. This 6-cup batch of filling is exactly enough for six cups. Repeat spray and filling each cup. Place the popover pan on the hot stone and bake for 9 minutes. Do NOT open the oven. Turn down the heat to 425 F/218 C, and bake for 7 minutes more. Do NOT open the oven. Turn down the oven to 325 F/162 C , and leave the popovers in 20 to 25 minutes more for the popovers to dry out.

Dump the popovers onto a rack to cool a minute. Serve immediately with really good butter and preserves, You can these several hours ahead and rewarm them at 300 F/149C for 5 minutes. Or, when they are completely cool, you can seal then in heavy freezer zip-top bags and freeze. Reheat in a 300 F/149 C oven for about 5 minutes.

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