Sunday, May 9, 2010
Day 9: Photo Sunday....Popovers
No matter how you slice it, the ratios are the same the world over for popovers:
2 cups milk
2 teaspoons salt
2 cups flour
2 ounces grated gruyere (optional and delicious)
NOT OPTIONAL: POPOVER PAN FOR 6 POPOVERS
--place rack about 2/3 down in oven. Remove any racks above your baking rack.
1. heat oven to 350. Place popover pan in oven while you prep batter. Warm 2 cups milk in microwave for about 2 minutes. Stir salt into warm milk. In separate bowl, whisk eggs until frothy. Slowly drizzle in warm milk, whisking all the time. When milk is all in, slowly stir in flour. Mix until smooth.
2. Take pan from oven and spray with nonstick spray. Pour batter into each form, dividing evenly among the 6 forms. Top each with about 1 tablespoon grated cheese. Return pan to oven and bake, never peeking, for 55 minutes until popovers are dark golden brown. (You almost have to overcook these or they deflate.) Serve piping hot with butter and sea salt or butter and jam.