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.