The second Barefoot Blogger pick of the month was popovers. At first I was going to skip it since I didn't have a popover pan and didn't really want to get one. Then I read the recipe and it said I could use custard cups. Since they would go good with the potato chowder I was making I decided to give it a try.
They were very easy to make and came out perfectly. They are a little differently shaped than ones made in a popover pan, a little more short and squat, but they taste just the same.
PopoversMake 12 popoversIngredients
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperatureDirections
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.