Rich Popovers with Peanut Oil
Submitted by daddybear
Rich popovers with peanut oil and 6 eggs for tender, buttery interiors. Foolproof recipe makes 10 large golden popovers that stay moist inside with crispy shells. Perfect brunch showstopper.
YIELD
10 servingsPREP
30 minCOOK
60 minREADY
90 minThese rich popovers pack extra eggs and a splash of peanut oil for tender, custard-like centers wrapped in shatteringly crisp shells.
The higher egg ratio creates a luxurious, almost soufflé texture that stays moist even after cooling.
Baking at a moderate temperature gives you foolproof results without the risk of burning, making this the go-to recipe for brunch gatherings.
Makes 10 impressive popovers that look like you slaved away but require just 5 minutes of mixing.
Kitchen Tips
- Use well-oiled custard cups or a popover pan for the tallest, most dramatic rise
- Beat eggs and oil first to emulsify, then gradually add milk and flour for lump-free batter
- Cut a slit in each popover at 45 minutes to vent steam for extra-crispy exteriors
- Serve immediately while shells are crackly, or reheat in a 350°F oven for 5 minutes to recrisp
Ingredients
Directions
In large bowl, combine eggs and oil, beat slightly. Gradually beat in milk, flour and salt.
Pour batter into 10 well-oiled custard cups.
Place cups on baking sheet.
Bake in moderate oven 1 hour (375 deg), or until firm and brown.
If desired, remove popovers from oven after 45 minutes, cut slit in side of each to let out steam, and return for last 15 minutes.
Makes 10 large popovers.
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