6 jumbo eggs, room temperature
1/4 cup skim milk, room temperature
1/4 cup half-and-half, room temperature
1/2 cup water, room temperature
1/4 cup canola oil plus more for greasing popover cups
1 cup all-purpose flour
1/2 teaspoon salt
Position oven rack in lower half of oven. Preheat oven to 450 degrees. When oven reaches 450 degrees, place popover pans or glass ramekins or custard cups on a baking sheet and place in hot oven for 15 minutes.
While popover pans are heating, break eggs into an 8-cup glass measure or a mixing bowl. Whisk them briefly. Add milk, half-and-half, water and oil. Whisk gently to blend. Add flour and salt. Mix gently. Batter may still have some little lumps of flour. That’s okay. Don’t overmix. Allow batter to rest at room temperature while pans are preheating.
Remove hot pans from oven. Brush the inside of each cup with oil. Working quickly, immediately pour batter into each cup, filling them 1/2 to 3/4 full. Bake at 450 degrees for 30 minutes. Reduce heat to 300 degrees and bake 15 minutes more. Serve piping hot. Makes 8 to 10 popovers.
Adapted from “Food for Show – Food on the Go – The Next Generation,” a collaboration of Mount Sinai Community Foundation and Sholom Home Auxiliary, Minneapolis.
Tips from the cook
--Do not open the oven door during the first 30 minutes the popovers are baking.
--During the last 5 or 10 minute of baking, I like to poke the side of each popover with the tip of a sharp paring knife to allow steam to escape.
--Do use jumbo eggs.