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Custard Popovers


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Rate this recipe 4.5/5 (31 Votes)
Custard Popovers 1 Picture


  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 2 teaspoons butter or margarine
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 3 cup milk
  • 3 egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 1/4 cup brandy
  • 1/2 cup evaporated milk or whipping cream


Servings 1
Adapted from


Step 1

Preheat oven to 450°F. Generously grease 10 muffin cups or 6 custard cups with shortening.

In a medium mixing bowl, stir together flour and salt. Add eggs, milk, and melted butter or margarine. Beat with a rotary beater or a wire whisk till smooth, about 2 minutes. Divide batter evenly between muffin or custard cups.

In a sauce pan put sugar, salt and flour and mix well. Gradually add milk and mix well. Beat egg yolks separately and add to the mixture. Slowly bring to boil stirring constantly until thickened. Add butter and stir. Let it cool to room temperature or in a refrigerator. Add evaporated milk , vanilla, and brandy. Whip the mixture with mixer.

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