Popovers
769
Prep Time: about 1 hour
Servings: 12
Uploaded by:
Warren Prince
Warren PrinceAuthor: Fine Cooking
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Ingredients
| 2 1/2 | cups | Milk | ||
| 11 1/4 | ounces | Flour, All Purpose | ||
| 1 1/2 | teaspoon | Salt | ||
| 6 | each | Egg | @ room temperature | |
| 6 | ounces | Cheese, Gruyere | shredded |
Instructions
1.
Preheat oven to 400 F with popover pan in the oven.
2.
Heat milk until bubbles start to appear on the side of the pot (about 150 F.)
3.
Whisk eggs in a bowl. When well scrambled, slowly add the warm milk as you whisk.
4.
Sift the flour and salt. Slowly add to egg mixture, whisking as you go until mixture is smooth.
5.
Remove popover pan from oven and fill each mold 3/4 full (about 100 G). Sprinkle about 14 g of the cheese over the top of each. Return to the oven.
6.
Bake at 400F for 20 minutes. Without opening the door, reduce the heat to 350 F. and continue baking for 25 minutes more.
7.
Remove pan from oven. Popovers should be browned and puffed up. Remove popovers from the pan.
1 comments: (You must be logged in to leave a comment.)
Warren said, over 5 years ago |
Made a half recipe today. Final weight was exactly 600 grams and 100 g. per popover was perfect. There are 2 sizes of popovers... this made 6 of the larger ones.
I was concerned about the times, seeming too long to me at those temperatures, but once again, it was perfect. No, the pans do not require greasing. They came out beautifully.