Crunchy on the Outside, Almost Custard on the Inside
When I was in college, my friend Brian
and I used to steal away to go to lunch
at a place called the Soup Emporium.
We would sample different kinds each
time, soups that were made with love,
nothing from a can. A few years later,
Mr. Wonderful and I would go to a place
in the same location, now called Popovers.
They still had great soups on the menu
and every 15 minutes, fresh from the oven
popovers would be served ~ heaven...
And that started our love affair with
1/2 stick unsalted butter, melted
6 eggs, lightly beaten
2 cups, milk
2 cups flour
1 tsp. salt
butter for greasing pans
I have 2 six cup nonstick
popover pans for this recipe.
Preheat oven to 450 degrees F.
Coat popover pans with butter.
Place 1/2 tsp. of the melted
butter in each cup.
In a medium bowl, whisk together the
eggs and milk, then whisk in 2 tbls. of
the melted butter.
In a large bowl, whisk the flour and salt,
then whisk in the egg mixture. Whisk
vigorously for 2 minutes, until smooth.
Divide the batter equally among the
greased cups and bake for 20 minutes.
Reduce the heat to 325 degrees F. and
bake for 15 minutes more.
Serve with butter and jam.
And every once in a while, Mr.
Wonderful and I still treat ourselves
to homemade soup and popovers.