From Epicurious: http://www.epicurious.com/recipes/food/views/Teatime-Perfect-Popovers-351609
Ingredients:
2 T. unsalted butter, cut into 6 pieces
2 large eggs, lightly beaten, at room temperature
1 C. whole milk, at room temperature
1 C. all purpose flour
1/2 tsp. salt
Directions:
1) Preheat the oven to 400F. Place 1 piece of butter in the bottom of each of cup of a six-cup popover tin (or six 1/2 custard cups). Place the popover pan on a baking sheet.
2) In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
3) In a medium bowl, whisk together the flour and the salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
4) Place the popover tin and the baking sheet into the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the popover tin and baking sheet from the oven and immediately divide the batter into the six cups equally. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
Note: I make these in 9 muffin tin cups using the above recipe. I also think the amount of butter can be reduced, as these popovers come out quite buttery and drippy. I also made them once with heavy whipping cream instead of milk, and they did not pop at all, but were rather dense but entirely delicious and in fact the Robber prefers them that way.
Ingredients:
2 T. unsalted butter, cut into 6 pieces
2 large eggs, lightly beaten, at room temperature
1 C. whole milk, at room temperature
1 C. all purpose flour
1/2 tsp. salt
Directions:
1) Preheat the oven to 400F. Place 1 piece of butter in the bottom of each of cup of a six-cup popover tin (or six 1/2 custard cups). Place the popover pan on a baking sheet.
2) In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
3) In a medium bowl, whisk together the flour and the salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
4) Place the popover tin and the baking sheet into the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the popover tin and baking sheet from the oven and immediately divide the batter into the six cups equally. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
Note: I make these in 9 muffin tin cups using the above recipe. I also think the amount of butter can be reduced, as these popovers come out quite buttery and drippy. I also made them once with heavy whipping cream instead of milk, and they did not pop at all, but were rather dense but entirely delicious and in fact the Robber prefers them that way.
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