10 to 12popovers
Popovers are an old lowcountry treat, often called cream muffins in the older cookbooks. This recipe works consistently well if you use heavy 3-ounce custard cups — the upright, porcelain kind —and don’t open the oven door during the baking. You’ll need to allow the batter to sit for at least an hour before baking; you can make it the night before, refrigerate it, then allow it to come to room temperature if you prefer.
If you want moist popovers with crispy domes, bake them as desc