A BETTER POPOVER/YORKSHIRE PUDDING RECIPE
WE CAN ALL USE A LITTLE BETTER
It can be depressing today, either for political or personal reasons (for me, both). So let’s not talk. Let’s just all, perhaps, realize something about ourselves and others today with, if you can, kindness and faith.
I saw this recipe on a Bon Appetite’s special baking issue, and it has proven to be much superior than my previous Yorkshire pudding recipes. Mainly, because it allows me to completely forgo the “resting stage” that I had emphasized so strongly before, and that is because this batter is mixed with simmering milk which has prevented the gluten from forming by partially cooking the flour. No more resting. This batter can go straight from being mixed to being baked, into the glorious, optimistic, better puffs that they are.
I can we can all use a little better today.
Adapted from Bon Appetite Magazine. I've made several small changes to the recipe because it worked better for me, and I listed the grated cheese as optional because I want the flavour of these to stay neutral, that it can go with sweet or savoury. But if you really like the idea of it, then do it :)
- 1 cup (242 grams) half-half, or whole milk
- 1 tbsp light brown sugar
- 1 tsp sea salt
- 2 large eggs
- 3/4 cup +1 tbsp (103 grams) all-purpose flour
- 3 tbsp (22 grams) cornstarch, or potato starch
- 1/4 cup (17 grams) grated cheddar cheese (optional)
- Depending on whether your oven comes with the fan-on option or not, preheat the oven on 375 F/190 C fan-on, or 400 F/200 C no-fan. Meanwhile, whisk together half-half (or whole milk), light brown sugar and sea salt in a small pot, and heat over medium heat until it just starts to simmer. While the milk is heating, beat large eggs inside a large, easy-to-pour jar or container. Once the milk's ready, slowly pour it into the eggs while whisking vigorously (must be slow and keep whisking otherwise the eggs may get cooked). Then add the flour and cornstarch, and whisk until just combined (tiny lumps here and there is fine). If you're using grated cheddar, add now and whisk until combined.
- Generously butter each popover pan, or muffin pan, or individual tin cups with about 1 1/2 tsp of butter, then bake in the oven for about 3~5 min when the butter is starting to brown slightly. Pour the batter into the mold until about 50% full, then bake in the oven for 15 min. Then turn the heat down to 350 F/175 F FAN OFF, and bake for another 20~25 min. During this whole time, do not open the oven door. If the color of the popovers are getting too dark in the last few min, turn the heat down a bit. The popovers must be baked for at least 35~45 min in total depending on their sizes, otherwise they might deflate afterwards.
- Remove the popovers/yorkshire puddings from the molds. They can be eaten as is, or "stuffed" with sweet fillings (such as chocolate mouse, custard, buttercream etc).