Preheated Oven Popovers Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
• In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
• Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 4 custard dishes or muffin cups.
• Beat milk and eggs together in a bowl using an electric mixer until smooth; mix in pumpkin and oil. Beat flour, brown sugar, pumpkin pie spice, and salt into pumpkin mixture until batter is smooth. Pour batter into the prepared custard cups, filling each halfway.
• Bake in the preheated oven until tops are lightly browned, 20 to 25 minutes.

Steps:

• Preheat your oven for 450°F.
• Make sure the eggs are at room temperature.
• Microwave the milk on high for 2 minutes.
• Take the measured flour, salt, and baking powder, and sift it all together.
• Using a Stand Mixer; on low, slowly mix the milk into the eggs.
• Slowly (on low) add in the sifted ingredients.
• Add in the cinnamon and vanilla.
• Beat this mixture on high for 2 minutes.
• Let the batter rest for 1 hour, at room temperature.
• Pour the batter into a greased popover pan, about halfway up.
• Bake for 15 minutes.
• Lower the oven to 375F and bake for 30-35 minutes longer.
• Eat while hot, serve with butter, honey, or jam.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
• Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
• Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
• Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.