Perfect Popovers

Taken from:  Cook's Country TV- (American's Test Kitchen)

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.
Makes 6 popovers.  

Ingredients

	Vegetable shortening (see note)
3	large eggs
2	cups low-fat milk, heated to 110 degrees
3	tablespoons unsalted butter , melted and cooled slightly
2	cups bread flour (see note)
1	teaspoon salt
1	teaspoon sugar

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease interior of 6-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 1 hour. (Alternatively, batter can be refrigerated for 1 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. 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. 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 2 minutes. Turn out popovers. Serve.
4. Make Ahead: Once popovers have cooled completely, they can be stored at room temperature in zipper-lock bag for 2 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, 5 to 8 minutes.

Recipe Testing

The Truth about Baking Popovers

THE PROBLEM
Pop Never: Short, squat popovers

THE CAUSES

• Using cake flour, which doesn't provide enough structure.
• Using too little batter. Traditional recipes skimp.
• Not starting in a hot oven. A big initial burst of steam and rise is essential.

THE PROBLEM
Pop Under: Deflated popovers

THE CAUSES

• Popovers weren't baked long enough to set up properly.
• Popovers weren't poked to release steam, which can compromise structure.

THE PROBLEM
Pop Ugly: Huge, misshapen top and tiny bottom

THE CAUSE
Using a preheated, oiled pan; the batter that first hits the pan immediately rises up through the wet batter, resulting in an ugly shape and uneven baking.