Marshall Fields Popovers Recipes

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.

Steps:

• Preheat oven to 400 degrees.
• Lightly coat popover pans or deep muffin tins with nonstick cooking spray and heat pans in oven for at least 15 minutes.
• In a large bowl, using an electric mixer on medium speed, beat eggs until frothy.
• Add milk and melted butter and mix well.
• Add flour and salt and mix to just combine.
• Carefully divide batter among preheated pans, filling each cup just under half full.
• Bake 30 to 40 minutes, until puffy and well-browned (finished popovers should pull away from pan easily and feel light to touch).
• Remove from pan and serve warm.

Steps:

• Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
• Heat two 6-cup popover pans in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
• Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.