POPOVERS

POPOVERS

secrets:

make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven. 

1 1/2 T   unsalted butter, melted, plus softened butter to grease pans with.

1 1/2 c    flour, sifted

3/4 t       kosher salt

3            extra large eggs at room temperature

1 1/2 c    whole milk @ room temp

preheat 425.

generously grease aluminum popover pans or custard cups w/ softened butter. You will need enough pans to make 12 popovers. place the pans in the oven for 2 minutes to preheat. meanwhile whisk the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the pans less than half full and bake for 20 - 30 minutes (don't peek). I do it by the oven light. You can use regular muffin tins but only use the outer tins, not the middles. fill the middle ones with a few ice cubes so you don't ruin your pan.