Popovers

Directions

1. 1
   Preheat the oven to 425F, with the rack in the lower third.
2. 2
   Generously butter a 12-cup popover tin; set aside.
3. 3
   In a medium bowl, whisk together the milk and eggs.
4. 4
   Add the flour, salt, and sugar, and whisk until the mixture is the consistency of heavy cream (some small lumps may remain); do not overmix.
5. 5
   Fill each prepared cup with about 5 tablespoons batter.
6. 6
   Bake until the popovers are very puffed and extend over the top of the tin by about 3 inches, about 30 minutes.
7. 7
   Immediately invert pan to remove popovers, and serve.
8. 8
   Popover batter is thin, with a high proportion of wet ingredients to dry.
9. 9
   Some of the liquid evaporates during baking, creating steam that puffs the batter until it pops over the tins.