America's Test Kitchen Popovers

The recipe isn't too complicated so it's a good project with the kids. My oldest got some experience cracking eggs! 

I had popovers for the first time in New York City years ago and I’ve always wanted to try making these from scratch. I like them because they are light and airy and it's fun to see them puff up. This America’s Test Kitchen popover recipe is pretty easy to follow so I was able to make these with my kids! They were still good when reheated the next day at 400 degrees for 5 minutes.

America’s Test Kitchen Popover Recipe (~from America’s Test Kitchen)
Ingredients

Vegetable shortening (see note) (used cooking spray)
3 large eggs
2 cups low-fat milk, heated to 110 degrees (used soy milk because I didn’t have milk)
3 tbsp unsalted butter, melted and cooled slightly
2 cups bread flour (see note) (used regular flour)
1 tsp salt
1 tsp sugar

·        Makes six popovers.

·        NOTE: Greasing the pans with shortening ensures the best release, but cooking spray may be substituted; do not use butter. To gauge the popovers’ progress without opening the oven door, use the oven light during baking. Bread flour makes for the highest and sturdiest popovers, but an equal amount of all-purpose flour may be substituted.

·        1. Adjust oven rack to lower-middle position, and heat oven to 450 degrees. Grease interior of six-cup popover pan with shortening, then dust lightly with flour. Whisk eggs until light and foamy in medium bowl. Slowly whisk in milk and butter until incorporated.

·        2. Combine flour, salt, and sugar in large bowl. Whisk three-quarters of milk mixture into flour mixture until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for one hour (I waited 20-30 min). (Alternatively, batter can be refrigerated for one day. Bring to room temperature before proceeding with recipe.)

·        3. Whisk batter to recombine, then pour into prepared popover pan (batter will not quite reach top of cups). Bake until just beginning to brown, about 20 minutes (baked at 425 for 15 min). Without opening oven door, decrease oven temperature to 300 degrees, and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer (baked at 300 for 40 min). Poke small hole in top of each popover with skewer and continue to bake until deep golden brown, about 10 minutes longer. Transfer popover pan to wire rack. Poke again with skewer, and let cool two minutes. Turn out popovers. Serve.

·        Make Ahead: Once popovers have cooled completely, they can be stored at room temperature in zipper-lock bag for two days. To serve, adjust oven rack to middle position, and heat oven to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, five to eight minutes.