Good Housekeepings Popovers Recipes

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.

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 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.

POPOVERS

Steps:

• Preheat oven to 375 degrees. Grease well with melted butter or vegetable oil eight 6-ounce custard cups or twelve 2 1/2- by 1 1/4-inch muffin-pan cups. Set custard cups on jelly-roll pan for easier handling.
• In medium bowl, with mixer at low speed, beat eggs until frothy; beat in milk and melted butter until blended. Gradually beat in flour and salt. Or, combine all ingredients in blender; blend until smooth.
• Pour about 1/3 cup batter into each prepared custard cup or fill muffin-pan cups half-full. Bake 50 minutes, then quickly cut a small slit in the top of each popover to let out steam; bake 10 minutes longer. Immediately remove popovers from cups, loosening with spatula if necessary. Serve hot. Makes 8 medium or 12 small popovers.

SIMPLE POPOVERS

Steps:

• Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
• Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
• Bake 20 minutes.
• Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve 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).