Low-cholesterol popovers

Preheat your oven to 450°F (230°C) and place a greased popover pan or muffin tin in the oven to heat for at least 5 minutes before adding batter.

In a large mixing bowl, whisk together the skim milk and egg until smooth and well combined.

Add the egg whites and salt to the milk and egg mixture, whisking vigorously until the mixture is frothy and uniform.

Sift the unbleached white flour into the wet ingredients and whisk just until the batter is smooth with no lumps, being careful not to overmix.

Allow the batter to rest at room temperature so the flour fully hydrates and the gluten relaxes slightly.

Carefully remove the hot pan from the oven, lightly spray or brush each cup with non-stick cooking spray, and quickly fill each cup about halfway with the batter.

Place the pan in the oven and bake at 450°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking until the popovers are deep golden brown and fully puffed.

Remove the popovers from the oven, pierce each one with a small knife to release steam, and serve immediately while still warm and crisp.