Yes, they WERE as good as they look!
They were SO tasty and SO easy. And the secret, apparently, is putting a little floater of butter in the bottom of each tin so that it gets the outside all crispy and mouthwatering.
All that was missing was a little strawberry butter, but regular butter worked fine.
And a special shoutout to the Tea Room at Needless Markup for being the inspiration that made this all possible.
Recipe I used:
Teatime Perfect Popovers Epicurious | January 2009
by Sara Perry
The Tea Deck: 50 Ways to Prepare, Serve, and Enjoy
Yield: Makes 6 popovers
Ingredients
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
preparation
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.
No comments:
Post a Comment