POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
TEATIME PERFECT POPOVERS
Provided by Sara Perry
Categories Bread Appetizer Breakfast Brunch Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
- In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
- In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
- Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
BITTMAN POPOVERS
Yield 12
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter. 2. Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth. 3. Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
PREHEATED OVEN POPOVERS
The popover is a culinary marvel, a loose batter that, with the aid of a hot oven, expands like a golden cumulus cloud, producing a crisp, hollow pastry with a soft, eggy interior. While the mixture is very similar to crepe batter, when you confine it to deep, narrow, muffinlike molds, the surface of the batter sets and the air is trapped, so that the pastry has nowhere to go but up and out, creating a gravity-defying bubble.
Provided by Amanda Hesser
Categories breakfast, side dish
Time 1h15m
Yield 10 popovers
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter. Arrange the cups (or muffin or popover pan) on a baking sheet.
- Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.
- Pour the mixture into a pitcher and then pour into the custard cups. Fill the cups almost to the top.
- Bake for 50 minutes. Do not open the oven door during baking.
- After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the oven for 5 to 10 minutes. Immediately remove the popovers from the cups.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 7 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams
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