ENORMOUS POPOVERS
These popovers really are big. The recipe is from the 1940's and were served in Boston restaurants. They're buttery, crisp, and wonderful. This recipe produces the lightest tallest popovers using ovenproof china custard cups. Source: Unknown
Provided by Lynnda Cloutier
Categories Other Breads
Number Of Ingredients 5
Steps:
- 1. Set oven rack in middle position. Preheat oven to 375. Coat eight 8 oz. ovenproof china custard cups with vegetable spray. Put custard cups on foil lined jelly roll pan; foil should be shiny side up.
- 2. Whisk eggs in large bowl til frothy. Add milk and cooled, melted butter and whisk to combine. Whisk in flour and salt. There will be some lumps. Fill each custard cup with 3/4 cup batter.
- 3. Bake popovers on jelly roll pan about 1 hour or til tall and buttery brown. Don't open oven door while popovers are cooking.
- 4. Remove pan from oven; leave oven on. Puncture nick of each popover on four sides to allow steam to escape. Return pan to oven and bake popovers 10 minutes more. Remove popovers form oven and turn out of cups. Serve at once with butter or jam. Popovers are best eaten the day they are made, but leftovers may be stored in a plastic bag at room temperature and reheated the next day in the oven. They will be neither as light nor as crisp as the day they were fresh, but they will still be tasty.
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Mumbejja Gorret
[email protected]These popovers look amazing! I can't wait to try them.
Pawandeep Yadav
[email protected]I'm allergic to eggs. Can I substitute something else in this recipe?
Saad
[email protected]I would love to try this recipe, but I don't have a popover pan. Can I use a muffin tin instead?
Marilyn Mckinnon
[email protected]This recipe is a keeper! I've made these popovers several times and they always turn out perfect.
Felix Jamesf
[email protected]I followed the recipe exactly and my popovers didn't turn out. They were flat and dense.
Lebogang Maputle
[email protected]These popovers were a bit too eggy for my taste, but they were still good.
Riaz Qureshi
[email protected]I loved these popovers! They were so easy to make and they turned out so well. I will definitely be making them again.
Talha Sarkar
[email protected]These popovers were perfect! They were light and fluffy, with a crispy exterior. I served them with butter and jam and they were delicious.
Bobby Gable
[email protected]I've never made popovers before, but this recipe was easy to follow and they turned out great! I'll definitely be making these again.
Ahsan Parvaiz
[email protected]These popovers were delicious! I made them for a brunch party and they were a big hit. Everyone loved them.
Wapamesa Coleman
[email protected]I was skeptical about making popovers because I've never had much luck with them in the past. But I decided to give this recipe a try and I'm so glad I did! These popovers were amazing. They were light and fluffy, with a crispy exterior. I'll definit
be ka eman
[email protected]These popovers were easy to make and they turned out great! I used a muffin tin instead of a popover pan and they still came out perfect. I served them with eggs and bacon for breakfast and they were a big hit.
Soleil Sarive
[email protected]I've made popovers before, but these were the best I've ever had. They were so tall and fluffy, and they had a perfect golden brown color. I'll definitely be making these again.
AnGel Alish
[email protected]These popovers were a hit! They were light and fluffy, with a crispy exterior. I followed the recipe exactly and they turned out perfectly. I served them with butter and honey, and they were delicious.