Friday, November 04, 2011

Teatime Perfect Popovers

Epicurious | January 2009

by Sara Perry

The Tea Deck: 50 Ways to Prepare, Serve, and Enjoy

yield: Makes 6 popovers
These crispy, lighter-than-air popovers make an elegant afternoon
treat spread with butter and homemade jam and served with your
favorite Assam or Lapsang Souchong blend. It's crucial to follow the
recipe, making sure that all ingredients are at room temperature.
While a popover pan may seem an extravagance, the depth of the cups
creates a dramatic presentation. You can use deep ironstone custard
cups, but avoid using muffin tins. hide ›
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* 2 tablespoons unsalted butter cut into 6 pieces
* 2 large eggs, lightly beaten, at room temperature
* 1 cup whole milk, at room temperature
* 1 cup all-purpose flour
* 1/2 teaspoon salt

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Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in
the bottom of each cup of a six-cup popover tin (or six 1/2-cup
custard cups). Place the popover pan on a baking sheet.

In a smaller bowl, lightly whisk the eggs until they change color.
Whisk in the milk.

In a medium bowl, whisk together the flour and salt until well
blended. Gently whisk the egg mixture into the flour mixture until
only small lumps are left, and set aside.

Place the popover tin and baking sheet in the oven for 4 minutes. At 3
minutes, give the batter a light whisk. Using an oven mitt, remove the
hot tin from the oven and immediately divide the batter among the
prepared cups. Bake for 25 minutes without opening the oven door. The
popovers will be puffy, with crisp brown crusts and hollow, moist
interiors. Serve immediately.

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