GIANT CHEESE POPOVERS
This recipe for giant cheese popovers is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Place a popover pan with 12 cups in the oven and preheat to 350 degrees.
- Sift together flour and salt onto a piece of parchment paper; set aside.
- In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
- Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.
- Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
- Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.
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.
GIANT-SIZED POPOVERS
I discovered this recipe in Lee Lee's Recipe Box. The description to the recipe reads as follows: "These Giant-Size Popovers are made in individual containers to allow lots of room for rising. They can be filled with creamed ham, chicken, or seafood and served as a main dish, or they can be served piping hot with plenty of butter." Be sure when you make these to spread the custard cups out. These babies puff up pretty big ; ) I hope you will enjoy them!
Provided by Bev I Am
Categories Breads
Time 1h10m
Yield 6 popovers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Beat eggs in a medium sized bowl until light and fluffy.
- Add milk and 1 TBSP butter, mixing well.
- Combine dry ingredients; add to egg mixture, and beat until smooth.
- Butter 6 custard cups generously.
- Set the cups in a jellyroll pan, and place in a 400 F degree oven 5 minutes before filling.
- Remove from oven.
- Spoon batter evenly into the cups.
- Bake at 400 F for 25 minutes; reduce the temperature to 350 F and bake an additional 20-25 minutes.
- Turn off heat, and allow to stand 5 - 10 minutes.
- (They should be extra large, empty crusty shells.).
- Serve hot with butter, jam or jelly.
Nutrition Facts : Calories 169.2, Fat 6.8, SaturatedFat 3.2, Cholesterol 134.8, Sodium 472.2, Carbohydrate 18.7, Fiber 0.6, Sugar 0.9, Protein 7.7
ENORMOUS POPOVERS
These popovers really are big. The recipe is from the 1940's and were served in Boston restaurants. They're buttery, crisp, and wonderful. This recipe produces the lightest tallest popovers using ovenproof china custard cups. Source: Unknown
Provided by Lynnda Cloutier
Categories Other Breads
Number Of Ingredients 5
Steps:
- 1. Set oven rack in middle position. Preheat oven to 375. Coat eight 8 oz. ovenproof china custard cups with vegetable spray. Put custard cups on foil lined jelly roll pan; foil should be shiny side up.
- 2. Whisk eggs in large bowl til frothy. Add milk and cooled, melted butter and whisk to combine. Whisk in flour and salt. There will be some lumps. Fill each custard cup with 3/4 cup batter.
- 3. Bake popovers on jelly roll pan about 1 hour or til tall and buttery brown. Don't open oven door while popovers are cooking.
- 4. Remove pan from oven; leave oven on. Puncture nick of each popover on four sides to allow steam to escape. Return pan to oven and bake popovers 10 minutes more. Remove popovers form oven and turn out of cups. Serve at once with butter or jam. Popovers are best eaten the day they are made, but leftovers may be stored in a plastic bag at room temperature and reheated the next day in the oven. They will be neither as light nor as crisp as the day they were fresh, but they will still be tasty.
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.
POPOVERS
A popular restaurant was noted for the giant popovers they served with their meals. I decided to do the same for special birthdays and other occasions. These popovers soon became family favorites, and they've been one of my specialties for 40 years. -Emma Magielda, Amsterdam, New York
Provided by Taste of Home
Time 45m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a bowl, beat all ingredients just until smooth. Pour into four greased muffin cups. Fill the remaining muffin cups two thirds full with water. , Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 20 minutes longer or until deep golden brown (do not underbake).
Nutrition Facts : Calories 188 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 357mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
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- Preheat oven to 450F. Position rack on the lower half of your oven so that your popovers have room to rise. Place the un-greased popover pan in the oven to warm.
- Combine the eggs, milk and salt. In a food processor or blender, combine the eggs, milk and salt. Process for a few seconds until just combined. You should not see streaks of yolk.
- Add the flour and pulse until combined, about 20 seconds. Scrape down sides of your blender or food processor bowl to get any flour off the sides. There should not be any big lumps in the batter.
- Add the melted butter and pulse until combined, about 20 seconds. The batter should be slightly frothy on top, as shown in the photo above.
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