Sunday, 27 March 2011
Popovers more than double in size, and when cooked right have a crisp exterior with a soft and hollow interior.
The directions for lemon popovers are found in the 'variations' section at the bottom.
1 cup all-purpose flour
1 cup milk (I substitute almond, rice or soy milk)
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
In a medium bowl beat room temperature eggs slightly, Beat in flour, room temperature milk, baking powder and salt until just smooth; being careful not to overbeat. Fill custard cups, muffin tins, or ramekins 1/2 full.
Bake at 450 degrees F for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more.
Remove popovers from the oven, and unmold onto a rack. Pierce the sides with the tip of a sharp knife to let steam escape (this will keep the exterior crisp, the interior moist, and prevent the popovers from collapsing), and serve immediately with lots of butter.
Exchange the milk for lemon juice and top with lemon honey butter. (lemon honey butter can be made with equal parts lemon juice and honey and butter...or use half of the amount of lemon juice if you don't enjoy the tartness)