March 26th, 2009

Popovers from Sugarlaws

Sometimes I feel that life, my life in particular, is a constant set of traige-like decisions.

Between work, my wedding, this site, my family and friends, and those few spare minutes that I use to go to the gym or read a book, there is always, always, something that I’m not doing. 

And it’s at these moments that I, like everyone, start to think about comfort foods.

But why would popovers, a finicky recipe involving two different cooking temperatures and a lot of beaten eggs, be comfort food?

Because I have never, ever made these for myself (no, not even in the picture I’ve posted).  My mother, however, makes them every Christmas, every Thanksgiving, and I’m sure if I asked her, she’d make them for me every birthday too.  So when I came across these pictures in my “to post” folder, I thought it was the perfect week for them.

And now I’m off to about ten other tasks (ahem… my taxes) that have been hanging over me for weeks.  So thank you, mom, for taking today’s post off my hands.  And, of course, for providing the best popover recipe that’s ever been created.

Popovers from Sugarlaws


4 tbsp melted butter
6 eggs
2 cups milk
2 cups flour

Preheat oven to 450 degrees. Butter and flour a popover pan or six 6-ounce custard cups.

Beat eggs slightly, and then beat in flour, milk, butter and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.

Bake at 450 degrees for 20 minutes. Decrease oven temperature to 350 degrees and bake for 15 minutes more. Immediately remove from cups and serve warm.

Popovers from Sugarlaws

Tags: appetizers · breads · food

29 responses so far ↓

  • 1 RecipeGirl // Mar 26, 2009 at 5:09 am

    Wow, those are gorgeous!  Yay for Mom!!

    I’m with you on the taxes… on my agenda for today too 🙁 Boo.

  • 2 Sean // Mar 26, 2009 at 5:48 am

    These look great!

    I’m happy that you’re still able to update the site even with your busy schedule!

  • 3 stephchows // Mar 26, 2009 at 5:54 am

    Popovers really are a great comfort food! The problem is they don’t keep well so I always end up eating them all the day I make them lol.

  • 4 Kristen // Mar 26, 2009 at 6:20 am

    wow – these look amazing!
    even though you didn’t bake them, the photos are amazing. 🙂

  • 5 Eliana // Mar 26, 2009 at 7:08 am

    These look wonderful.  Just looking at them gives me confort.  I can imagine how I would feel easting them.

  • 6 Arundathi // Mar 26, 2009 at 7:20 am

    I’ve tried about 15 different popover recipes and I’ve never had an empty interior. Though you didn’t post a photo of the open popover, I’m gonna have to just try this recipe because they look amazing!! Thanks!

  • 7 Elyse // Mar 26, 2009 at 7:30 am

    I adore popovers.  You’re right: they are such comfort food.  Especially when someone else makes them for you.  Your mom is one awesome lady–who makes a darn good popoover!

  • 8 Katherine // Mar 26, 2009 at 7:44 am

    What a sweet post! 🙂

    I’m also glad I’m not the only loser who hasn’t finished my taxes.

  • 9 Pearl // Mar 26, 2009 at 8:17 am

    I hope your wedding details are coming together well!  Do you have a date set yet?

    And those popovers – wow; now I know where you get your cooking talent from!

  • 10 Nikki // Mar 26, 2009 at 9:45 am

    congratulations on your coming wedding! 🙂

    are these popovers like Yorkshire puddings?? they look alike

  • 11 Kathy - Panini Happy // Mar 26, 2009 at 12:39 pm

    Great job, Katy’s mom! They do look so warm and inviting. For a minute, when I saw the popover pan, I thought you might have broken out one of your wedding gifts a little early 🙂

  • 12 Kate // Mar 26, 2009 at 2:06 pm

    Terrific!  I love popovers, and they are really more nervewracking than is needed.  Maybe if you call them mini yorkshire puddings.  (How many six minute increments does it take to bake a popover?)

  • 13 VeggieGirl // Mar 26, 2009 at 5:36 pm

    Comforting, indeed!!

    God luck with all the planning, dear Katy!!

  • 14 Sara // Mar 26, 2009 at 8:08 pm

    Popovers are the best. food. on. earth. Period. I could happily spend the rest of my life living on them. They are really good with butter or jam 🙂 Now I want some, mmmmm….

  • 15 Emily Zandy // Mar 27, 2009 at 11:17 am

    Mom does make a mean popover!!

    I was going to ask you to bake something for an event I am going to on Sunday….but perhaps I should ask mom and let you tend to your taxes!!

  • 16 The Duo Dishes // Mar 27, 2009 at 12:00 pm

    These are so good.  We need custard cups stat.  And lots of jam to spread on them.

  • 17 ttfn300 // Mar 27, 2009 at 5:41 pm

    oh shoot, thanks for reminding me to do my taxes 😛 these look fantastic!!

  • 18 sue bette // Mar 28, 2009 at 2:37 am

    What an awesome classic comfort food recipe, I am going to try these at my next brunch party!

  • 19 Mermaid Sweets // Mar 28, 2009 at 10:53 pm

    Just found your blog – amazing photos.  I once was an attorney in NY planning my wedding (now married and in SF) – how in the world DO you do it.  I had to miss my own bridal shower as a first year NY associate!  Impressed.

  • 20 adele // Mar 30, 2009 at 7:21 am

    I’ve been wanting a popover pan so that I can bake bouchons. Now I think I might want a popover pan to bake popovers. 🙂

  • 21 Joel // Apr 20, 2009 at 8:57 am


  • 22 helen // Mar 7, 2012 at 6:14 pm

    I am going to try these tonight!  I hope mine look as pretty as yours.!

  • 23 helen // Mar 7, 2012 at 6:23 pm

    I am trying these tonight.  I hope mine look as yummy and pretty as your’s !

  • 24 Cecile Hamel-Roy // Oct 25, 2013 at 9:59 am

    These popovers look simply amazing. I’m working on posting something I’m calling The Popover Experiment AND I 100% believe these are going to be the VERY, VERY best!!
    I had “pinned” a bunch of recipes as a way of organizing recipes and most people repinned yours!
    For years and years I’ve been serving little cocktail puffs filled with seafood salad – and they’re – actually – just a small popover!
    Let me know if you’d like the recipe – cheechcr@aol.com

  • 25 Cecile Hamel-Roy // Oct 29, 2013 at 11:02 am

    As I mentioned above, I’m making tons & tons of popovers for my blog for what I’m calling The Popover Experiment.
    I want to include this recipe & the popovers are in the oven as I type this.
    I found that I have enough batter for 12 popovers – not six, which does make sense ’cause the ingredients are pretty much double of most popover recipes.
    You didn’t include the “amount” of salt, so I used 1/2 tsp – which is pretty typical.
    I’ve got 32 seconds before I lower the heat & I have to say – the popovers already look amazing!

  • 26 Cecile Hamel-Roy // Oct 29, 2013 at 11:33 am

    O M G – sooooo good ! I’m eating a popover right now, then I’m going to have a 2nd one.
    These popovers are so light, with just enough creaminess in the center.
    This recipe’s going to be included in my “The Popover Experiment – FOR SURE.
    I will – of course – give credit, plus include a link to your blog!!
    ++ Want to say that this recipe made 12 -so I’m in the middle of baking my last six. (Which makes sense because the amount of ingredients are double of a recipe for six popovers.)
    Also, I didn’t see how much salt should be added, so I put in 1/2 tsp.

  • 27 Cecile Hamel-Roy // Oct 29, 2013 at 11:40 am

    Me again – guess what? Your is the same recipe as Julia Child’s – except she only has half your ingredients for 6 popovers.
    And she recommended placing the oven rack down as far as it will go.
    I love these sooo much that my “experiment” might just end right here!

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