Cold Oven Popovers
Cold Oven Popovers recipe
Yield
12 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
butter
unsalted, melted |
|
| 1 | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
butter
unsalted, melted |
|
| 237 | ml |
all-purpose flour
|
|
Directions
Butter 12 standard-size muffin-tin cups or a popover plan.
In a bowl combine the eggs and salt.
Using a whisk beat lightly.
Stir in the milk and butter and then beat in the flour just until blended.
Do not overbeat.
Fill each cup about half full and place in a cold oven.
Set the oven temperature to 425F and bake for 20 minutes.
Reduce the heat to375F and bake until the popovers are golden, 10 to 15 minutes longer.
They should be crisp on the outside.
Quickly pierce each popover with a thin metal skewer or the tip of a small knife to release the steam.
Leave in the oven a couple of minutes for further crisping, then remove and serve at once.
Makes 12 popovers.
NOTE: This cold-oven method was introduced by Marion Cunningham; according to the author this works beautifully.
If you don't have a cold oven just prior to baking these, bake them after the beef is removed; increase the temperature to 425F and bake as directed below; they may not take as long.
