I’ve never tried making popovers even though I have owned a popover pan for some time!
I watched the latest Milk Street Family Recipe for Popovers (sorry, I am not allowed to see it on site) and on the show, when the lady tried making them at home, they failed!! I noticed on the show they used an aluminum (USA?) muffin pan and in her home she used a dark muffin pan … maybe that was the problem.
So, what recipe should I try first?
I have used Ina Garten’s recipe for the 3 maybe 4 times I’ve made popovers. I followed her instructions exactly (preheating too). When she says “extra large” eggs, I figure another teaspoon or so of beaten egg per egg will do. I’m very happy with my results. Barefoot Contessa | Popovers | Recipes
https://flickr.com/photos/41199487@N00/5084299478/
My sister is a popover maven and swears by the silver palate recipe (sorry I don’t have the book).
I read good things about that SP recipe on-line, but haven’t found a web version. If anyone has it and can post the ingredients (and volumes), I would be grateful.
I have the SP Cookbooks; will look it up later when I’m fully awake.
I made some this morning - 1 cup milk (I used half and half), 1 cup AP flour, 1/4 t. salt, 1 T. vegetable oil, 2 eggs. Blitz in the blender and then pour into your popover molds or muffin tin. I got 12 in my muffin tin. Bake for 40 minutes at 375F convection or 400F regular. That’s from the New Better Homes and Gardens cookbook. The 1976 Joy of Cooking has the same ingredients but says to start them in a 450F oven for 15 minutes and then drop the heat to 350F and cook a further 30 minutes. I haven’t tried it that way.
[https://www.today.com/recipes/curtis-stone-s-crisp-custardy-popovers-recipe-t143838]
My husband uses this recipe and it always turns out perfect.
I found Golden Popovers in The New Basics cookbook and then found it online. Too bad I don’t have chives right now! This recipe doesn’t say room temperature dairy but I wonder if I should do that anyway. I’d rather use my blender than the Cuisinart.
In this cookbook there is a popover recipe that uses cornmeal as well as flour and fresh corn off the cob.
In the Silver Palate Good Times cookbook there’s a recipe with goat cheese … sounds great.
Here’s Crissey Teigen’s Popovers with blackberry jam and brie:
Blender is the way to go; you can pour into the tins more easily!
Thank you!
I decided to try The New Basics one, thought I still had heavy cream but I guess I used it all for soup so will try with all milk.
Please post results!
I just found this on Smitten Kitchen (am waiting for my batter to rest before going into the oven … the regular New Basics recipe).
I’m happy with my first attempt; I did a combo of recipes, basically The New Basics, all milk, no cream. I thought I had a 12 cup popover pan but it’s just 6, Nordicware.
I used my blender, eggs first, rested 30 minutes. Buttered the wells but stuck slightly so will use PAM and butter next go. I thought I would have enough batter for 6 more but it will be fewer on second go.
I baked at 400° for 15 minutes, then 350° for 22 more. Pierced with a knife when removed from oven.
I just tried one with honey butter (from another recipe) and Russian sour cherry jam. I thought it was slightly eggy inside, maybe I should add 3 minutes.
Next time I’ll try with milk AND cream.
Well, there’s only enough batter for one more small one; I’ll follow the original recipe for this one, 35 minutes at 400°
I must have put too much in the first try of 6.
The following is from Curtis Stone and he states for 6 popovers … very similar to the amount I used that was supposed to be for 12!
(Makes 6 servings)
1 ½ Tablespoons unsalted butter, softened
1 ½ cups low-fat milk, room temperature
4 large eggs, room temperature
1 ⅔ cups unbleached all-purpose flour, sifted
1 ¼ teaspoon kosher salt
1 ½ tablespoon unsalted butter, melted
The one at 400° the whole time got too brown but it’s edible.
I’m going to try this one next, but maybe at 400 instead of 450 F.
Help: Does anyone know how I can put this on the baking thread too?
To my great surprise, the first recipe turned out much better. Today I did the Belly Full recipe but instead of 1.5 cups milk, did 1 cup milk, 1/2 cup cream (from original recipe of New Basics … I didn’t have any cream the first time.) I snipped in a whole bunch of fresh chives but don’t think it improved the taste much. Instead of butter or PAM, I used avocado oil … some sticking issues. Other recipes advised not to use PAM, that it would gunk up your pan. Guess I’ll go back to just butter.
I did 450 for 20 minutes then 350 for 15 minutes. Inside did not cook that well, was not hollow.
We make 12 out of it
