PUFFY POPOVERS
By bjnelson55
Two important tips for perfect popovers:
1. Use only whole milk (not skim or low fat).
2. Make sure you hand whisk the batter as an electric mixer can overbeat the batter and it will not rise.
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Ingredients
- 8 eggs
- 2-2/3 cups whole milk
- 2-2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 stick (1/4 pound) butter, melted
Details
Servings 6
Preparation
Step 1
Preheat the oven to 375 degrees.
Beat the eggs in a deep bowl and beat in the milk until well blended.
In another bowl, combine the flour and salt. Using a fork or pastry blender, stir the butter into the flour. Then gradually add the flour and butter mixture to the eggs, blending well with a whisk -- not with an electric mixer.
Thoroughly butter six 3/4-cup custard cups or 3/4 cup popover cups. Fill each with 1/2 to 2/3 cup batter, place them directly on the oven rack, and bake until golden, 55 minutes to 1 hour. Remove the popovers from the oven and let stand for at least 5 minutes before filling.
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