Make These Popovers — Right NOW

Nothing says Christmas like a popover. Well, okay, maybe that sugar cookie or a cup of eggnog or — okay, a million other things are synonymous with the holiday, too. But, a popover is the underdog of the season: no icing, no sprinkles, and no frills because they DON'T NEED THEM. These warm, golden balls of magic need nothing to adorn them — but feel free to add some butter (after all, it is the most wonderful time of the year, people).

We got this simple, classic recipe straight from America's Test Kitchen. It's a perfect at-home-in-your-pajamas project for a chilly morning. Pump up those festive jams one last time, and have a happy, yummy holiday.

Makes six popovers.

NOTE: Greasing the pans with shortening ensures the best release, but cooking spray may be substituted; do not use butter. To gauge the popovers’ progress without opening the oven door, use the oven light during baking. Bread flour makes for the highest and sturdiest popovers, but an equal amount of all-purpose flour may be substituted.

1. Adjust oven rack to lower-middle position, and heat oven to 450 degrees. Grease interior of six-cup popover pan with shortening, then dust lightly with flour. Whisk eggs until light and foamy in medium bowl. Slowly whisk in milk and butter until incorporated.

2. Combine flour, salt, and sugar in large bowl. Whisk three-quarters of milk mixture into flour mixture until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for one hour. (Alternatively, batter can be refrigerated for one day. Bring to room temperature before proceeding with recipe.)

3. Whisk batter to recombine, then pour into prepared popover pan (batter will not quite reach top of cups). Bake until just beginning to brown, about 20 minutes. Without opening oven door, decrease oven temperature to 300 degrees, and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer. Poke small hole in top of each popover with skewer and continue to bake until deep golden brown, about 10 minutes longer. Transfer popover pan to wire rack. Poke again with skewer, and let cool two minutes. Turn out popovers. Serve.

Make Ahead: Once popovers have cooled completely, they can be stored at room temperature in zipper-lock bag for two days. To serve, adjust oven rack to middle position, and heat oven to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, five to eight minutes.