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Sunday, November 7, 2010

Custardy Popovers (from Moosewood Cookbook No. 1) (David and Diane)

4 eggs
1 cup unbleached white flour
1 cup milk
½ tsp. salt
2 Tbs. butter

Directions (see Eva's variations too)
1. Turn on the oven (to 375F) and put the muffin tin in while preheating. Make coffee. Go get the morning paper.
2. Beat together the eggs and milk. Add flour and salt. Beat with a whisk until uniform. Don’t over beat or whip.
3. Melt the butter in the microwave
4. When you are all ready and the oven is preheated, take out the muffin tin, use a brush to coat all sides and bottom of the muffin wells with the melted butter. Work quickly before the muffin tin cools down.
5. Fill each muffin hole about 2/3 full with batter. Put tin back in the oven as quickly as you can.
6. Bake for 15 minutes in a convection oven or 35 minutes in a conventional oven without opening the oven door.
7. While the muffins are cooking, set the table, trim the fruit, relax in the sunshine.
8. Take the muffins out, prick with a fork to help them hold their shape and serve immediately with butter, jam and/or berries.

Makes 12 popovers - These are a great weekend breakfast treat, especially if you have fresh homemade jam or berries on hand. They need to be eaten RIGHT AFTER cooking and if cooked properly will have a nice steamy hollow pocket that can be stuffed at the table with jam, fresh berries, or more butter. In this case it is CRITICAL to preheat the oven up to the proper temperature. Be sure to use a brush to butter all the muffin tin cup walls so the popovers slid out without a fight. Drop into a basket and serve immediately.

Eva's variations:
Heat oven to 450 degrees
Spray edges of cup cake pans with cooking spray

In a 4 cup glass measuring cup or microwaveable  bowl melt the butter.
Pour a little of the butter into 9 cups, and spread around by tilting pan
 There should be a little butter left

Add milk, eggs and flour to butter in bowl, and mix. The consistency should be like pancake batter
Pour each of 9 cups about 1/4 full. Put water into empty cups.

Put into 450 degree oven for 15 min. Without opening oven, reduce heat to 375 and bake 20 minutes longer. Watch popovers during last 10 minutes ( without opening oven) to make sure they are the correct degree of brown-ness.

1 comment:

  1. If the popovers come out too cakes, try a hotter oven, like 450. The popovers should come out brown and crispy with a hollow cavity.


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