Custard Popovers Recipe 415 Food

CUSTARD POPOVERS RECIPE - (4.1/5)

Steps:

• Preheat oven to 450 degrees F. Generously grease 10 muffin cups or 6 custard cups with shortening. In a medium mixing bowl, stir together flour and salt. Add eggs, milk, and melted butter or margarine. Beat with a rotary beater or a wire whisk till smooth, about 2 minutes. Divide batter evenly between muffin or custard cups. Bake for 20 minutes. Reduce oven temperature to 350 degrees F. Bake 20 minutes longer. Turn off oven and let stand in warm oven for 10 minutes to become more crisp. Serve hot. In a sauce pan put sugar, salt and flour and mix well. Gradually add milk and mix well. Beat egg yolks separately and add to the mixture. Slowly bring to boil stirring constantly until thickened. Add butter and stir. Let it cool to room temperature or in a refrigerator. Add evaporated milk , vanilla, and brandy. Whip the mixture with mixer. Cut tops if necessary and fill popovers with custard just before serving.

ENORMOUS POPOVERS

Steps:

• 1. Set oven rack in middle position. Preheat oven to 375. Coat eight 8 oz. ovenproof china custard cups with vegetable spray. Put custard cups on foil lined jelly roll pan; foil should be shiny side up.
• 2. Whisk eggs in large bowl til frothy. Add milk and cooled, melted butter and whisk to combine. Whisk in flour and salt. There will be some lumps. Fill each custard cup with 3/4 cup batter.
• 3. Bake popovers on jelly roll pan about 1 hour or til tall and buttery brown. Don't open oven door while popovers are cooking.
• 4. Remove pan from oven; leave oven on. Puncture nick of each popover on four sides to allow steam to escape. Return pan to oven and bake popovers 10 minutes more. Remove popovers form oven and turn out of cups. Serve at once with butter or jam. Popovers are best eaten the day they are made, but leftovers may be stored in a plastic bag at room temperature and reheated the next day in the oven. They will be neither as light nor as crisp as the day they were fresh, but they will still be tasty.

EASY POPOVERS

Steps:

• Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-oz. custard cups or the cups of popover pan. If using custard cups, place on a 15x10x1-in. baking pan. , In a small bowl, beat eggs; blend in milk and butter. Beat in flour and salt until smooth (do not overbeat). , Fill cups half full. Bake at 450° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until very firm. Remove from the oven and prick each popover to allow steam to escape. Serve immediately.

POPOVERS

Steps:

• Heat oven to 450*.
• Grease 6 6oz custard cups.
• Beat eggs slightly; beat in flour, milk, and salt.
• Beat just until smooth, do not overbeat.
• Fill custard cups 1/2 full.
• Bake 20 minutes.
• Reduce oven temp to 350*.
• Bake 20 minutes longer.
• Remove from cups.
• Serve warm.

CUSTARDY POPOVERS

Steps:

• Preheat the oven to 375°F.
• Melt the butter and then brush it along the insides of a muffin pan.
• Crack the eggs into a bowl, pour in the milk, and whisk until slightly combined. Then slowly whisk in the flour and salt.
• Pour the batter into each muffin cup until they are filled about 1/2 of the way.
• Bake in the oven for 25 minutes. When done remove, and then prick with a fork so they keep their shape. Serve up immediately.

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

POPOVERS

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

SUNRISE POPOVERS

Steps:

• Preheat the oven to 375 degrees F.
• Place eight 6-oz custard cups on a large baking sheet.
• Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside.
• Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended.
• Beat in the eggs, 1 at a time, beating until smooth after each addition.
• Fold in the cheddar cheese.
• Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot.
• Fill the custard cups 1/2 to 2/3rds full with the batter.
• Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown.
• If not golden brown after 45 minutes, bake for an additional 5 minutes.
• Serve piping hot.

CUSTARD

Steps:

• Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
• When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
• Remove from heat.
• In a small bowl, beat egg yolks with a fork.
• Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
• Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
• Bring back to a boil, stirring constantly.
• Remove from heat, and add the vanilla extract.
• Pour custard into a jug or pitcher, and serve.
• Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.

PAULA DEEN'S POPOVERS

Steps:

• DO NOT Preheat the oven.
• Grease 12 large muffin tin cups or 12 custard cups.
• Break the eggs into a bowl and beat well.
• Add the milk, flour, and salt, and beat until just blended.
• Fill the muffin tin cups or custard cups 3/4 full with the batter.
• Place your batter-filled muffin tins or custard cups in a COLD oven on the center rack, then turn the oven on to 450 degrees.
• Cook for approximately 25 minutes and try not to open the oven door while they are cooking!

GIANT-SIZED POPOVERS

Steps:

• Preheat oven to 400 degrees F.
• Beat eggs in a medium sized bowl until light and fluffy.
• Add milk and 1 TBSP butter, mixing well.
• Combine dry ingredients; add to egg mixture, and beat until smooth.
• Butter 6 custard cups generously.
• Set the cups in a jellyroll pan, and place in a 400 F degree oven 5 minutes before filling.
• Remove from oven.
• Spoon batter evenly into the cups.
• Bake at 400 F for 25 minutes; reduce the temperature to 350 F and bake an additional 20-25 minutes.
• Turn off heat, and allow to stand 5 - 10 minutes.
• (They should be extra large, empty crusty shells.).
• Serve hot with butter, jam or jelly.