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I Love Desserts

 

Popovers

Makes 2 popovers

 

There is no leavening in crisp, airy popovers. Eggs and the steam produced by the milk work to balloon them. It helps to have the egg and milk at room temperature so they will produce enough steam to rise high and evenly.

2 teaspoons unsalted butter, melted
1 medium egg, at room temperature
1/4 cup whole milk, at room temperature
1/4 teaspoon sugar
1/8 teaspoon salt
1/4 cup all-purpose flour

Pan required:
1 standard muffin pan (1/2-cup capacity)

  • Preheat oven to 425 degrees F. Pour 1/2 teaspoon melted butter into each of 2 muffin cups, and use your finger to spread it over the bottom and sides of the cups. Place the muffin pan in the oven while you quickly prepare the batter.
  • Place the remaining 1 teaspoon of melted butter, the egg, milk, sugar, and salt in a medium-size mixing bowl; whisk until well blended. Gradually add flour, whisking until mixture is smooth.
  • Remove the hot muffin pan from the oven, and pour the batter into the prepared muffin cups, dividing it evenly between them. Fill the empty cups halfway with water to prevent them from scorching.
  • Bake for 10 minutes. Then reduce the heat to 350 degrees F. And continue baking until the popovers are puffed and browned, about 15 minutes. Do not open the oven door until the popovers have baked for at least 25 minutes.
  • Remove the muffin pan from the oven. Loosen the popovers with the tip of a sharp knife, and remove them from the pan.
  • Insert the tip of the knife into the side of each popover to let the steam escape. Serve immediately.

Note: You can add 2 tablespoons finely grated Parmesan to the milk mixture. Then add the flour mixture and bake as directed to create parmesan popovers.

 

Buy the Book!

 

from:
Small-Batch Baking
by Debby Maugans Nakos
Workman Publishing Company
Hardback, 464 pages, $24.95 (U.S.), $34.95 (CAN.)
ISBN: 0761135871
Paperback, 352 pages, $13.95 (U.S.), $19.95 (CAN.)
ISBN: 0761130357
Recipe reprinted by permission.

 

Small-Batch Baking

Recipes

 
 
 

This page created February 2005


 


 
 

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