Pumpkin Popovers Food

POPOVERS

Popovers image

There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!

Provided by Ina Garten

Categories dessert

Time 40m

Yield 12 popovers

Number Of Ingredients 5

Ingredients

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

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.

FOOLPROOF POPOVERS

Foolproof Popovers image

Bake Melissa d'Arabian's recipe for hollow, golden Foolproof Popovers from Ten Dollar Dinners in a muffin tin for the perfect accompaniment to a Sunday roast.

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 50m

Yield 8 popovers

Number Of Ingredients 5

Ingredients

3 tablespoons melted butter, divided
2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt

Steps:

Special equipment: muffin tin
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

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