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.

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

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.