Good Housekeepings Famous Popovers Recipes

CLASSIC POPOVERS

Steps:

• Preheat oven to 375 degrees F. Generously grease cups of popover pan or eight 6-to 8-ounce ramekins.
• In blender, puree eggs, milk, flour, butter and salt until smooth.
• Divide evenly among cups. Bake 40 minutes.
• With small pairing knife, cut small slit in top of each popover. Bake 10 minutes more. Remove from oven; immediately transfer from cups to wire rack. Serve warm. Cooled popovers can be kept at room temperature up to 3 hours or frozen up to 1 month. Reheat at 350 degrees F until crisp.

POPOVERS

Steps:

• 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.

POPOVERS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
• In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
• Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

GOOD HOUSEKEEPING'S POPOVERS

Steps:

• Heat oven to 375 degrees. If using a popover tin with 6-ounce cups, grease 6 cups with 2 tablespoons butter. If using a muffin tin with cups 2 1/2 inches wide by 1 1/4 inches deep, grease 12 cups. With 6-ounce custard cups, grease 8 cups.
• In large bowl of mixer, beat eggs until frothy; beat in milk and remaining butter. Lower speed and beat in flour and salt.
• Divide batter among prepared cups. Bake 50 minutes; make slit in each to let out steam; bake 10 minutes more. Immediately remove from cups. Serve hot with butter.

GOOD HOUSEKEEPING'S FAMOUS POPOVERS

Steps:

• Preheat oven to 375F degrees.
• Grease 8 deep, 7-ounce pottery custard cups (I use regular popover pans). Set the greased custard cups into a jellyroll pan for easier handling (which you don't have to do if you are using regular popover pans).
• In a large bowl, beat the eggs until frothy using a mixer at low speed, then beat in the milk and butter. (I just use a whisk--uses less electricity!). At low speed, beat the flour and salt into the egg, milk, and butter mixture. Pour about 3/4 cup of the batter into each of the greased custard cups.
• Bake for 1 hour. Make a slit in each to let out steam; bake for 10 minutes more. Immediately remove the popovers from the cups (unless they've already popped out! Serve hot with butter curls (which, honestly, aren't really necessary).

POPOVERS

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

BEST POPOVERS

Steps:

• Mix all ingredients in large bowl.
• Half fill greased muffin tins w/ mixture.
• Put in cold oven and set temp to 450 degrees F.
• Bake 15 minutes.
• Reduce heat to 350 degrees F.
• Bake for another 15-20 minutes.
• Test one: make sure it is crispy outside and moist inside.