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Custardy Popovers

Custardy Popovers

From the Moosewood Cookbook, by Mollie Katzen

Butter for the muffin pan
2, 3 or 4 large eggs, depending on how custardy you want your popovers to be. I used 2.
1 1/4 cups milk
1 1/4 cups flour
1/2 tsp. salt

Preheat oven to 375. Butter the cups of a 12-cup muffin pan.

Beat together eggs and milk. Add in flour and salt and mix until reasonably well blended. A few lumps are OK.

Fill each muffin 1/2 to 2/3 full. Bake 25 minutes for 2 eggs, 30 minutes for 3 eggs, or 35 minutes for 4 eggs.

Remove popovers from pan immediately, and prick with a fork to release the steam (this helps them hold their shape). Serve as soon as you can, with butter and jam.