Popovers

For my birthday I got a nice popover pan. The pan is much deeper than a muffin pan a seems thicker and more sturdy. Popovers are fairly simple just consisting of eggs, milk, butter, sugar, flour and salt. I have a recipe from the Bread Illustrated cookbook from Cooks Illustrated. The popovers never came out correctly with a muffin tin or other attempts so I am excited to finally have the proper equipment. Although yes is specialized popovers are really good I can squeeze them into my muffin pan and mini muffin pan collection. The recipes bakes at high heat of 450 for 20m than bakes 35-40m at 300. You poke holes in each popover to let heat escape then bake for another 10m then poke another hole. The holes should allow the steam to escape and allow the popovers to keep their shape. I wanted to bake at night and serve the next morning so I can make on a weeknight. I really like a popover with a good jam but I really like the popover breakfast sandwiches at Clover with eggs and vegetables. Excited to try both.

Ingredients

• 3 large eggs
• 2 cups milk warmed to 110F
• 3T unsalted butter, melted
• 1t sugar
• 2 cups (11 oz) all purpose flour
• 1t salt
• shortening for greasing the pan

Steps

• whisk eggs in bowl until foamy
• whisk milk, butter, sugar until gets foamy again

• whisk in the flour and salt together
• add 2/3 to 3/4 of flour to egg mixture and whisk until combined but lumpy
• add rest of flour and whisk until combined
• cover the mixture with plastic wrap for at least an hour (can fridge overnight but let rest for an hour to get back to room temp)
• preheat oven to 450F
• grease the popover pan with shortening then coat by mixing around a little flour in each hole

• fill pan equally below the top

• add popover pan in lower third of oven
• bake for 20m, then lower temp to 300 without opening door
• bake for 35-40m until golden brown
• poke a hole with wooden skewer in each popover
• bake 10m more minutes until golden brown
• poke another hole with skewer
• let cool for a few minutes, can store in zip lock and reheat by baking 5-8 m at 400