My problem with popovers isn't the recipe, I don't think. I think it's my oven. I have a GE built-in range with a small oven on the top and a almost-regular size on the bottom. Knowing the sensor is off and that it takes forever to pre-heat, I use an oven thermometer inside the oven to make sure it's at temp: for popovers I've used 425 F. The first batch I did in the top oven and the tops were burnt. No surprise there: they were too close to the broiler. The second batch was the shocker. They had burst, and inside they were undercooked and doughy. Although cooking them just a few minutes later rendered their tops burnt, and the inside - you'll never guess - still a little underdone and doughy.

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