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Thursday, August 11, 2011

Popovers

Popovers

6 eggs
2 cups milk
6 TB butter, melted
2 cups flour
3/4 tsp salt

Preheat oven to 400 degrees.  Generously grease custard cups (6 or 4 oz), muffin cups, or popover pan.  In a large bowl beat the eggs until frothy.  Beat in milk and butter. Slowly beat in flour and salt.  Batter should be light but not foamy.  If the batter becomes lumpy, strain it.

Fill cups to within 1/2" of top.  Arrange individual cups on a baking sheet for easier handling.  Bake until dark brown and well done.  About 1 hour for 6 oz cups or 45 minutes for 4 oz.  When done, cut 2 small slits in the top of each to release steam, then bake another 3-5 minutes.  Remove from oven and release edges from cups with knife and remove from cups.  Serve hot.  Do not cover or they will become soggy.  Make 8 large or 10 small.

Recipe Source: Lillian Ulmer/Virgie

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