POPOVERS
Popovers are crispy on the outside and hollow on the inside. Include these at your next brunch or dinner party. Serve them fresh from the oven, or make ahead and reheat in a 400-degree oven for 15 minutes.
Categories side dish Christmas Thanksgiving popovers baked Rolls holidays
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Grease well with melted butter or vegetable oil eight 6-ounce custard cups or twelve 2 1/2- by 1 1/4-inch muffin-pan cups. Set custard cups on jelly-roll pan for easier handling.
- In medium bowl, with mixer at low speed, beat eggs until frothy; beat in milk and melted butter until blended. Gradually beat in flour and salt. Or, combine all ingredients in blender; blend until smooth.
- Pour about 1/3 cup batter into each prepared custard cup or fill muffin-pan cups half-full. Bake 50 minutes, then quickly cut a small slit in the top of each popover to let out steam; bake 10 minutes longer. Immediately remove popovers from cups, loosening with spatula if necessary. Serve hot. Makes 8 medium or 12 small popovers.
Nutrition Facts : Calories 160 calories
GOOD HOUSEKEEPING'S FAMOUS POPOVERS
Crazy for Popovers! A month or two ago I had the pleasure of dining at the exclusive corporate headquarters of the Hearst publishing empire. It was a private dining room on the 44th floor, and a waiter brought in a giant golden thing as big as my daughter's head and put it on my bread plate. Hungry woman that I am, I ate it. After two bites, I couldn't help but say to my lunch partner, "This is delicious! What is it?!" She pulled out the menu and turned it over, and replied that it was the famous Good Housekeeping popover--and the recipe was printed on the other side of the menu! I slipped it into my purse (the recipe, not the popover!) and vowed to make them myself. In an epic moment of amazing wonderment, my fabulous assistant, Bernadette Eckhart, gave me popover pans for Christmas. And so, two nights before Christmas, I made popovers for dinner (yes, just popovers). I wanted to try the pans out, and I didn't feel like cooking a big meal, plus we were cleaning out the fridge before the big Christmas cooking marathon that loomed over the next few days. The popovers were amazing. They were immediately devoured! And they were universally loved by all. It was a true Christmas moment. I made them again last night for dinner, along with a beef barley soup. They really do pop over. One even popped right out of the pan! They were just as delicious the second time I made them. There were two left over, and today before lunch, there were crying fits over who got to eat them. Suffice it to say that by the time I went in the kitchen to figure out why everyone was crying, the popovers were all gone-and then I had to cry, too! But the truth is, they are easy to make. The hardest part is not opening the oven door while they are cooking. (Don't do it!) I am going to share the Good Housekeeping recipe here (with permission). I've found my oven cooks them faster than this recipe calls for. All my ingredients are organic, of course. Enjoy!
Categories nut-free vegetarian feed a crowd baking dessert
Time 22m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375F degrees.
- Grease 8 deep, 7-ounce pottery custard cups (I use regular popover pans). Set the greased custard cups into a jellyroll pan for easier handling (which you don't have to do if you are using regular popover pans).
- In a large bowl, beat the eggs until frothy using a mixer at low speed, then beat in the milk and butter. (I just use a whisk--uses less electricity!). At low speed, beat the flour and salt into the egg, milk, and butter mixture. Pour about 3/4 cup of the batter into each of the greased custard cups.
- Bake for 1 hour. Make a slit in each to let out steam; bake for 10 minutes more. Immediately remove the popovers from the cups (unless they've already popped out! Serve hot with butter curls (which, honestly, aren't really necessary).
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
GOOD HOUSEKEEPING'S POPOVERS
Provided by Alex Witchel
Categories dinner, easy, side dish
Time 1h15m
Yield 6 large popovers
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. 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.
- In large bowl of mixer, beat eggs until frothy; beat in milk and remaining butter. Lower speed and beat in flour and salt.
- Divide batter among prepared cups. Bake 50 minutes; make slit in each to let out steam; bake 10 minutes more. Immediately remove from cups. Serve hot with butter.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 229 milligrams, Sugar 2 grams, TransFat 0 grams
POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 5
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
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BEST PUMPKIN POPOVERS RECIPE
From goodhousekeeping.com
Email [email protected]Category DessertServings 6Total Time 1 hr 10 mins
- Preheat oven to 375 degrees F. Generously grease six (6-oz.) custard cups or cups of popover pan with melted butter.
- Set on rimmed baking sheet. In a blender, combine eggs, milk, 3 tablespoons melted butter, flour, pumpkin pie spice, and salt; blend until smooth.
- Bake 50 minutes, then quickly cut a small slit in top of each popover to release steam; bake 10 minutes longer.
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