Popovers (RVA): Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=45 min |Source=RVA Home Ec class |Yield=12-16 popovers |Rating={{Very Good}} }} === Ingredients === * 4 eggs * 2 c milk * 2 c flour..." |
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Heat oven to 450. Grease 12 deep custard cups (or popover pan). With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth. Do not overbeat. | Heat oven to 450. Grease 12 deep custard cups (or popover pan). With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth. Do not overbeat. | ||
Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes @ 450. Lower the oven temperature to 350 and bake 15-20 minutes longer or until deep golden brown. Immediately remove from pan; serve hot. | Fill popover pans or custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes @ 450. Lower the oven temperature to 350 and bake 15-20 minutes longer or until deep golden brown. Immediately remove from pan; serve hot. | ||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
[[Category:Bread]] | [[Category:Bread]] | ||
Revision as of 17:03, 4 August 2018
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 45 min |
| Source | RVA Home Ec class |
| Yield / serves | 12-16 popovers |
| Rating | Very good |
Ingredients
- 4 eggs
- 2 c milk
- 2 c flour
- 1 t salt
Preparation
Heat oven to 450. Grease 12 deep custard cups (or popover pan). With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth. Do not overbeat.
Fill popover pans or custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes @ 450. Lower the oven temperature to 350 and bake 15-20 minutes longer or until deep golden brown. Immediately remove from pan; serve hot.
