If you don’t know what to expect, an investment can disappoint you. Sometimes the portfolio just hasn’t reached its maturity. If it is not cooked all the way through, it may sink. This recipe teaches Patience.Tips:
Three tricks to making popovers: Liberal use of non-stick cooking spray, lumpy batter, and a two-step baking cycle. The first baking cycle “pops” them, the second assures the centers are baked all the way through. Ideally, you do not want to open the oven door while baking popovers. Introducing cooler air can make your popovers collapse, so just look at them through the oven window.Ingredients:
Heat oven to 450. Spray non-stick cooking spray on eight cups of a 12-cup muffin tin, or 24 cups of a mini muffin pan. You can also use six custard cups liberally coated with non-stick spray. Place custard cups on a cookie sheet before filling and baking.
Using a medium and springy whisk, beat eggs thoroughly, add flour, then milk. Whisk hardly at all, just until the mixture barely hangs together. It should be lumpy. DO NOT OVERMIX–a smooth batter will yield tough disks suitable for playing hockey.
Fill 6 custard cups halfway. Fill 8 Regular muffin cups, or 24 mini-muffin cups ¾ of the way. Make sure the oven is fully heated to 450, then slide the popover tray onto a rack positioned in the middle of the oven with no racks above. Popovers puff high, so you’ll want to leave plenty of room.
Bake custard cups 20 minutes at 450, and then reduce temperature to 350 for another 15 minutes. Bake the regular muffin tins 15 minutes at 450, then another 10 minutes at 350. Mini muffin tin should be baked at 450 for 15 minutes, and 5 more minutes at 350.