RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3162
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| Recipe Name: |
Popovers - Copy |
| Source: |
Great Meals in Minutes, Beef & Veal Menus |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$0.14
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Preheating the custard cups in the hot oven before pouring in the batter is important because it ensures that the popovers will puff up as high as possible.
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Ingredients:
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Directions:
Preheat oven to 450 degrees.
Place eggs in a medium-sized bowl and, using a whisk, beat thoroughly. Add flour, salt and milk and beat with a wooden spoon until well blended. Batter should have the consistency of heavy cream.
Butter 8 medium-sized custard cups and place in the oven for 4 to 5 minutes.
Stir batter thoroughly, making sure to stir from the bottom, and pour in 2 batches into a measuring cup with a pour spout to make filling the custard cups easier.
Fill the hot custard cups two-thirds full and place on a cookie sheet. Bake 25 minutes, then turn down the oven temperature to 375 degrees and bake another 20 minutes. Do NOT open the oven door until the popovers are ready to be brought to the table. |
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| Nutrition per Serving: |
| Calories: |
179 |
Total Carbs: |
26.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
105.5 |
Fat: |
4.0 |
Protein: |
8.25 |
| Fiber: |
0.75 |
Sodium: |
936.13 |
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