Warm the milk for about 2 minutes. You should still be able to stick your finger in the milk when it's at the right temperature.
Sift and combine the ● ingredients.
Whip the eggs for about 3 minutes on medium speed. The eggs should change to a light cream color.
Add the milk and mix it in on low speed.
Add the flour and mix for about 2 minutes.
Let the mixed batter rest for about an hour.
This batter cannot be made to far in advance, so be sure to bake the popovers on the same day you prepare the batter.
Pour the batter into a mold. I use a muffin pan that makes 12 muffins. Important! : Preheat the oven to 230ºC.
Bake at 230ºC for 15 minutes. Then turn the oven down to 190ºC and bake for 20-30 minutes more until done.
When done, the centers should be hollow.
Savor the fluffy, moist center of these popovers.
Eat these with butter or cream while they're still hot.
Story Behind this Recipe
I got the idea for this recipe from Neiman Marcus's recipe book. I used the original recipe many times, then adapted it to my own no-fail recipe by adjusting the flour ratio. At restaurants, they bring the popovers to your table hot and freshly baked. At home, I serve them with my homemade mango butter. Someday I hope I can make the jumbo-sized popovers they serve at Mariposa restaurant.
Make sure the eggs are brought to room temperature. Let the batter rest for 1 hour. Serve these popovers with butter.