SUGAR-CRUSTED POPOVER PUFFS
David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts.
Provided by Sharon123
Categories Breakfast
Time 50m
Yield 9 popovers
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF.
- Generously grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
- For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
- Add the flour and process for about 10 seconds, just until smooth.
- Divide the batter among the 9 greased molds, filling each 1/2 to 2/3 full.
- Bake for 35 minutes, or until the puffs are deep brown.
- Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they're stubborn, you may need a small knife or spatula to help pry them out.
- Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup of melted butter, then dredge each puff liberally in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack. Enjoy!
Nutrition Facts : Calories 219.9, Fat 10.4, SaturatedFat 5.9, Cholesterol 93.5, Sodium 347.4, Carbohydrate 27.7, Fiber 0.5, Sugar 17.1, Protein 4.5
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Nkhenzani Sbongile Ngobeni
[email protected]I think these popovers would be better with a different type of sugar. The granulated sugar I used made the crust too hard.
Sheng H
[email protected]I followed the recipe exactly, but my popovers didn't turn out. They were flat and dense.
Home kknap
[email protected]I was disappointed with these popovers. They were dry and bland.
Kendal Chamberlain
[email protected]I'm not a big fan of popovers, but these were really good. The sugar crust made all the difference.
Toby Pickett
[email protected]These popovers are so versatile. I've served them with everything from eggs and bacon to fruit and yogurt. They're always delicious.
Lindi Gatchell
[email protected]I've made these popovers several times now, and they always turn out perfectly. They're a staple in my breakfast rotation.
Swabra Khalifah
[email protected]I made these popovers for a brunch party, and they were a huge hit! Everyone loved the unique flavor and texture.
Yamuna Baral
[email protected]I love that these popovers are not too sweet. They're perfect for a light breakfast or snack.
jordan webb
[email protected]These were so easy to make! I had them in the oven in less than 15 minutes. They were a great last-minute breakfast.
Sile Taumoepenu
[email protected]I was a little skeptical about the sugar crust, but it really made the popovers special. It added a nice crunch and sweetness that balanced out the light and fluffy interior.
Shameem Shah
[email protected]I followed the recipe exactly, and the popovers turned out perfectly. They were golden brown and crispy on the outside, and soft and fluffy on the inside. I will definitely be making these again!
Top secret 69
[email protected]These popover puffs were a delightful surprise! The sugar crust added a perfect touch of sweetness, and the insides were light and fluffy. I served them with fresh berries and whipped cream, and they were a hit with my family.