Blueberry Popovers

• Pre-Heat oven to 400℉ / 200℃ / 180℃ Fan (convection). Prepare a popover tin by placing a small piece of butter into each mold.
  1 tablespoon unsalted butter
• In a medium bowl, combine all ingredients except blueberries. Hand whisk together enough to lightly incorporate flour.
  189 grams all purpose flour, 1/4 teaspoon kosher salt, 240 grams whole milk, 78 grams sweetened condensed milk, 4 large eggs, 1 teaspoon pure vanilla extract, 2 tablespoons unsalted butter
• Transfer batter to a blender and then mix until smooth.
• Once oven is has preheated, place the popover pan with the pieces of butter onto the middle rack. Let the butter melt and pan heat for 2 minutes. Carefully remove from the oven.
• Fill the cups 3/4 full with the batter. Then, evenly divide the blueberries amongst the molds by gently dropping them on top.
  150-170 grams blueberries
• Place pan bake on the center oven rack and bake for 18 minutes (popovers should have puffed). Then, reduce the heat to 350℉ / 180℃ / 160℃ Fan (convection) and bake an additional 18-20 minutes until the popovers are risen, puffed and nicely golden brown on the edges.
• Carefully remove the pan from the oven.
• Gently lift popovers from their mold and place on a serving dish. Pierce the center with a fork to release some steam and prevent sogginess. Add a light dusting of confectioner sugar on top and enjoy immediately!
  confectioner's sugar