Crisp, puffy popovers with moist tender centers are a close cousin to Yorkshire pudding. Serve them right from the oven with roast beef, lamb, or pork.
Course: Bread
Cuisine: American
Servings: 12popovers
Author: Ariel Packard
Ingredients
2c.all-purpose floursifted
1tsp.salt
4lg.eggs
2c.milkdivided, room temperature
2T.buttermelted
Instructions
Preheat oven to 425 degrees. Generously grease 12 deep custard cups (5 oz. each) or 16 medium muffin cups.
Sift flour and salt together, set aside. With a hand mixer, beat eggs until light and fluffy, add flour and 1 cup milk. Continue to beat slowly until all flour is moistened. Gradually add remaining milk and melted butter, beat until smooth (about 1 to 2 minutes).
Fill custard or muffin cups ½ full. Bake for about 40 minutes or until deep golden brown. Serve immediately from pan.
Cook's Note: It is important that the oven door not be opened during baking, a blast of cold air on the popovers before their walls are set may make the steam condense and the walls collapse.