Carson Downing
Without any traditional leavening, popovers puff up and over the pan in hollow, airy billows.
Once you’ve mastered our basic recipe, try making flavored popovers likecinnamon-sugaror Asiago-herb.
This will prevent the crispy outsides from softening.
Credit:Carson Downing
Standard popover pans have deeper cups than those in a muffin pan to create taller bases and airy tops.
If you dont have a popover pan, use astandard muffin pan, filling the cups about three-fourths full.
custard cups, placed in a 1510-inch baking pan.
For either option, preheat as directed in Step 1 and grease as directed in Step 2.
(Or, lightly coat cups with cooking spray.)
Place the custard cups on a 15x10x1-inch baking pan; set aside.
Add flour and salt; beat until smooth.
Fill Pan
Fill the prepared cups half full with batter.
Bake in a 400 degree F oven about 40 minutes or until very firm.
Finish and Serve
Immediately after removing from oven, prick each popover to let steam escape.
Turn off the oven.
For crisper popovers, return popovers to oven for 5 to 10 minutes or until desired crispness is reached.
Remove popovers from cups; serve immediately.
2,000 calories a day is used for general nutrition advice.
