Christmas Morning Popovers — The Table That’s Never Empty

Sunday dinner with whoever comes — Luis Jr. sometimes, Isabella after shifts, Sofia always, Diego when he's in town, Camila after rehearsals. The table is never full anymore (the children have their own tables now) but the table is never empty (someone always comes), and the never-empty is the gift, and the gift is the caldo, and the caldo is Rosa.

The caldo has always been Rosa’s — I make the broth, but the gathering is hers. What I add to the table, the thing that has quietly become as expected as the soup itself, are these popovers: hollow and golden, steaming when you pull them apart, ready for whoever just came through the door. They rise the same way every time, which is exactly the point — in a house where the chairs are sometimes full and sometimes not, you want at least one thing that is always, reliably, itself.

Christmas Morning Popovers

Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min | Servings: 12 popovers

Ingredients

• 3 large eggs, room temperature
• 1 1/2 cups whole milk, warmed
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1 tablespoon unsalted butter, melted (plus more for greasing pan)
• 1/2 teaspoon sugar (optional, for a hint of sweetness)

Instructions

1. Preheat and prep. Place a 12-cup muffin tin or popover pan in the oven and preheat to 425°F. Allowing the pan to heat inside the oven is key to getting tall, airy popovers.
2. Make the batter. In a large bowl, whisk together the eggs and warm milk until well combined. Add the flour, salt, sugar (if using), and melted butter, whisking until the batter is smooth and free of lumps. Do not overmix — a few small streaks are fine.
3. Rest the batter. Let the batter rest at room temperature for 10 minutes while the oven continues to heat.
4. Grease the hot pan. Carefully remove the hot pan from the oven and brush each cup generously with melted butter. Work quickly — the pan should stay as hot as possible.
5. Fill and bake. Pour the batter evenly into the prepared cups, filling each about 3/4 full. Return the pan to the oven immediately. Bake at 425°F for 20 minutes without opening the oven door, then reduce heat to 350°F and bake an additional 12–15 minutes until the popovers are deep golden brown and feel hollow when tapped.
6. Release and serve. Remove from the oven and use a skewer or thin knife to pierce the side of each popover to release steam. Turn out onto a wire rack. Serve immediately, while still warm.

Nutrition (per serving)

Calories: 105 | Protein: 4g | Fat: 3g | Carbs: 15g | Fiber: 0g | Sodium: 115mg