- 1 cup(s) flour
- 1/2 teaspoon(s) salt
- 2 eggs
- 1 cup(s) milk
- 2 teaspoon(s) butter
- 1 cup(s) sugar
- 3/4 cup(s) all-purpose flour
- 3/4 teaspoon(s) salt
- 3 cup(s) milk
- 3 egg yolks
- 2 tablespoon(s) butter
- 2 teaspoon(s) vanilla
- 1/4 cup(s) brandy
- 1/2 cup(s) evaporated milk or whipping cream
Adapted from myreicpes.com
Preheat oven to 450 degrees 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.
Bake for 20 minutes. Reduce oven temperature to 350 degrees F.
Bake 20 minutes longer.
Turn off oven and let stand in warm oven for 10 minutes to become more crisp.
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.
Cut tops if necessary and fill popovers with custard just before serving.