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Lunch today was incredible popovers in my new popover pans. Wow! Recipe follows:

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Joined: Mar 16, 2006


Posted to Thread #14216 at 4:52 am on Mar 23, 2009

1966: Maida Heatter’s Preheated Oven Popovers

This recipe ran in The Times with an article by Craig Claiborne.

Unsalted butter, for greasing the molds
6 large eggs
2 cups milk -- I used 1 ¾ cups 2% and ¼ cup cream
6 tablespoons melted butter
2 cups sifted flour
1 teaspoon salt.
1. Preheat the oven to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter. Arrange the cups (or muffin or popover pan) on a baking sheet.
2. Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.
3. Pour the mixture into a pitcher and then pour into the custard cups. Fill the cups almost to the top.
4. Bake for 50 minutes. Do not open the oven door during baking.
5. After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the oven for 5 to 10 minutes. Immediately remove the popovers from the cups. Makes 10 popovers.

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