Good Popovers

Basic Popovers

5 tablespoons unsalted butter, melted
3 large eggs
1 cup whole milk
1 cup all-purpose flour
 1/2 teaspoon salt.

  1. Heat oven to 375° F.  
  2. If using a popover tin with 6-ounce cups, grease 6 cups with 2 tablespoons butter. If using a muffin tin with cups 2 1/2 inches wide by 1 1/4 inches deep, grease 12 cups. With 6-ounce custard cups, grease 8 cups.
  3. In large bowl of mixer, beat eggs until frothy; beat in milk and remaining 3 tablespoons melted butter. Lower speed and beat in flour and salt.
  4. Divide batter among prepared cups. Bake 50 minutes at 375° F.  ; make slit in each to let out steam; bake 10 minutes more. Immediately remove from cups. Serve hot with butter.

Yield: 6 large popovers in popover tin, 12 small in muffin tin, 8 medium in custard cups.

Above recipe, which was adapted from Good Housekeeping, and appeared in essentially the above form in New York Times, Wednesday, April 23, 2003, is absolutely standard, basic popover recipe.  You can vary the cooking temperature a bit and certainly the size/type of the pan in which you choose to bake the popovers will affect the outcome.

Here is another reliable recipe for popovers, which allows you to cook either nine or twelve, using two 12-cup muffin tins —

Grandma’s Popovers

 

For 9 popovers

             For 12popovers

1 cup                                 1  1/3 cups                           all-purposeflour

1/8

teaspoon                      ¼ teaspoon                          salt

3                                        4                                          eggs

1 cup                                  1 1/3 cups                             milk

  1. Preheat oven to 450° F.
  2. In a bowl, combine flour and salt. Combine eggs and milk; whisk into dryingredients just until blended.
  3. Using two 12-cup muffin tins, if you are making just 9 popovers,grease and flour five alternating cups of one tin and four cups of the second tin; ifyou are making 12 popovers, grease and flour six alternating cups of one tin andsix of the second. Fill the greased and floured cups two-thirds full with batter. Fill theempty cups two-thirds full with water.
  4. Bake at 450° F. for 15 minutes.
  5. Reduce heat to 350° F. (do not open oven door).  Bake 15 minutes longer oruntil deep golden brown (do not underbake.)

Yield: 9 or 12 popovers.

 

Double-click here for this same recipe with Mabel’s notes on popovers, as well as for a few more popover recipes, including Parmesan Popovers and Enormous Popovers, which are essentially the above basic popovers cooked in six custard cups.  Also,  interesting if you prefer to avoid the melted butter is a recipe for popovers made with oil instead; double click here on Alternative Popovers. 
 

 

You can find these and related recipe(s) by tapping here.

 

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