~ Katy ~
Mom used to make popovers fairly often. Every time she did, she’d tell us, in no uncertain terms, that we were not to 1) stomp around, 2) make loud noises, and 3) do anything to prevent the popover from popping over. I didn’t understand why she continually went to the trouble of making these since they are, well, time-consuming and kind of pain in the ass to make. Then, I’d take one bite of that eggy, buttery goodness and know. Perfection in a bite.
I’ve had this recipe in the “Give This a Try” file since May of 2009. I finally gave it a try, and while I’m looking to perfect the popping over part (I think I let the batter sit a touch too long), they were DELICIOUS!
Rick’s Perfect Popovers
Note: This recipe must be prepared in advance. To prepare clarified butter, cut unsalted butter into small pieces and melt in a saucepan over low heat, simmering undisturbed for 10-15 minutes but not allowing butter to sizzle, until fats separate. Strain mixture, discarding white milk solids and retaining clear yellow clarified butter. Refrigerate in a tightly sealed glass container for up to 1 month.
5 eggs plus one egg white
2 cups whole milk
6 Tbsp. unsalted butter, melted and warm to the touch
1 and ¾ cups flour
1 tsp. salt
6 tsp. clarified butter for pans (see note, above)
In a large mixing bowl, using an electric mixer on medium speed, beat eggs and egg white until pale and frothy, about 3 minutes.
Meanwhile, heat milk in microwave (or saucepan over low heat) until it is just warm to the touch. Add milk to eggs and beat until combined, about 30 seconds.
Add butter and beat until combined, about 30 seconds. Reduce speed to low, add flour and salt and mix just until batter is consistency of heavy cream (a fe lumps may remain) and lightly bubbled, about 30 seconds. Cover with plastic wrap and let batter rest at room temperature for 30 minutes.
Meanwhile, adjust oven rack to lower third of oven and preheat oven to 425 degrees. Place ½ tsp. clarified butter in each popover tin. Loosely cover pan with aluminum foil. Place pan on a baking sheet and preheat pan for at least 15 minutes.
Transfer batter into a container with a spout. When pans are hot, remove from oven, remove and discard aluminum foil and carefully pour batter into prepared cups, filling just under two-thirds full.
Return popover pan to oven (keep pan on baking sheet) and bake 25 minutes. Without opening door, reduce heat to 325 degrees and bake an additional 14 to 18 minutes until popovers are golden brown.
Remove from oven and let popovers rest 1 minute before gently lifting popovers from pans (some may require a little nudging with a dull-edged knife). Serve immediately.