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Mile-High Popovers

Source of Recipe

From "Sunday Brunch" by Betty Rosbottom


Recipe Introduction

"In my quest for the perfect popover, I had to put in a call to my longtime friend and colleague June McCarthy. The former chef to several Ohio governors, and an especially gifted baker, she did not disappoint. Her popovers, prepared with extra eggs, really do rise sky-high and are richly browned and crisp on the outside, with airy, tender interiors. Don't be tempted to take them out of the oven early, as they need the full baking time to cook all the way through. And while they make a glorious addition to a bread basket, you can also turn them into a main course. Remove their tops and spoon your favorite filling inside, then set the tops back on, slightly askew."

List of Ingredients

â—¦ 3 eggs, preferably large
â—¦ 1 cup whole milk
â—¦ 4 tablespoons unsalted butter, melted and kept warm
â—¦ ½ teaspoon salt
â—¦ 1 cup all-purpose flour

Equipment Needed:
â—¦ A popover pan with six cups*


Recipe

Arrange a rack at center position and preheat the oven to 425 degrees F. When the oven is ready, place the popover pan in the oven for 5 minutes while you make the batter.

In a medium bowl, whisk together the eggs, milk, 3 tablespoons of the melted butter, and salt until frothy. Gradually whisk in the flour until the mixture is smooth.

Quickly remove the pan from the oven and close the oven door.
Immediately drizzle the remaining 1 tablespoon butter among the cups. Divide the batter evenly among the cups and put the pan back in the oven, quickly closing the door. Reduce the heat to 375 degrees F and bake, undisturbed, for 45 minutes. Remove the pan from the oven and serve immediately.


Makes 6 large popovers



* Cooking Tip:
If you don't have popover tins, you can substitute six custard cups that are about 3 ½ inches high and 3 ½ inches wide at the top. Place them on a rimmed baking sheet and put in the oven for 5 minutes. Continue with the recipe as directed.