This recipe comes from my Mum, although I've been making it for so long
I'm not sure if I've changed it or not.
- 3 eggs
- 1 cup flour
- 1 cup milk
- A pinch
- 1 teaspoon sugar*
*I've learned that a bit of sugar helps the popover
stay high after it comes out of the oven. The sugar helps provide a
matrix to hold up the cooling popover.
Generously butter ramekins or custard
cups. I personally
don't care for popover pans because I find it hard to dislodge the popovers
after they've been used several times. I have my aunt's old custard
cups (pyrex) which still work fine because you can scrub them clean. I
really prefer ramekins, though, because they're slightly bigger. This
recipe will make 6 popovers in 3 oz. custard cups (or a popover pan) or 4
bigger popovers made in 4 oz. ramekins.
Beat eggs with egg beater; add milk,
add flour, salt, sugar beating well. Pour into custard cups or ramekins
and bake at 425° for about 40 minutes. Do not open oven!
still hot, with preserves!