The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Custardy Popovers
Page 111
Cuisine: English/Scottish | Course Type: Breads
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Recipe Reviews
These are pretty good.
Queezle_Sister from Salt Lake City, UT
Crunchy outside, soft and tender inside - these things were also beautiful. They were also a good choice for a busy week night dinner - 5 minutes to throw the ingredients together, and 25-30 minutes to bake.
On the other hand, we found these to be somewhat bland. Maybe they need more salt, my daughter suggested sugar, and I was wondering about a bit of rosemary or cumin.
Although somewhat bland, these were great with re-heated herbed carrot soup.
Peckish Sister from Central, FL
This exquisite creation gets one of my very rare 5 ratings. My old muffin tins were too decrepit to use without liners and so I bought a new non-stick pan with slightly larger muffin holes than my old tin. I used a measuring cup to pour in the batter without slopping it everywhere and filled the cups slightly less than half (it calls for ½ to 2/3) and only ended up with 11. This popover recipe differs from the original Moosewood recipe in having more flour and milk, less butter and a choice of between 2 and 4 eggs depending on how custardy you want them. I used 3 and would be hard-pressed to try it any other way. They rose well beyond the top of the pan, all crisp and golden brown, with a great custardy layer on the bottom. We loved them with pineapple jam. I did not do a good job of pricking the popovers and removing them from the pan; I just pulled them up, pricked them and left them sideways in the pan, but off of the bottom. Those left behind rapidly deflated and became rather limp, but were no less delicious. Next time I will follow the directions and will remove them from the pan, prick them and place them on a cooling rack. These were incredibly easy to whip up, and really impress. My family calls them, “The Puffs”.
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