A BETTER POPOVER/YORKSHIRE PUDDING RECIPE

Ingredients

• 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)

Instructions

1. 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.
2. 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.
3. 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).