by Sally Hillis, R.D., Hillis & Company, Lincoln, Neb.
When we think of springtime desserts, we think light and refreshing. Although light and flaky, these popovers are decadent, especially when paired with fresh strawberries and burnt caramel sauce. The crispy pastries grow into individual sculptures as they bake. Even though you may be tempted to open the oven door for a peek during the process, don’t: The popovers may deflate if the oven is opened a crack. Enjoy, but don’t peek!
- 1 1/2 cups whole milk*
- 1/2 cup water
- 3 eggs at room temperature
- 1 1/2 cups pre-sifted all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 tablespoons butter
Preheat convection oven to 450°F or conventional oven to 475°F. Melt butter and set aside. Combine milk and water, and heat to lukewarm (90°F to 100°F). In separate bowl, combine flour, baking powder, salt, and sugar, and set aside. In a stainless steel or glass three-quart mixing bowl, beat eggs on medium-high speed with electric mixer for 3 minutes. With mixer on low, add warmed milk mixture and blend just until combined. Gradually add flour mixture and blend on medium speed for 2 minutes. Add melted butter and blend until disbursed.
Place 1/4 teaspoon butter in bottom of six 6-ounce glass custard cups or a popover pan. Place cups or pan onto a baking sheet and into a preheated oven until butter is melted. Remove from oven and spray sides of cups with non-stick vegetable spray. Fill cups with batter to within 1/4 inch of the rim. Bake in preheated oven for 15 minutes. Turn heat down to 350°F and bake for an additional 35 to 40 minutes. No matter how tempting, DO NOT OPEN OVEN DOOR! The puffs will appear golden brown before they are completely cooked, so it’s important to bake them for the full 15 minutes. Remove from pan or cups when finished baking and serve immediately. If serving later, reheat in 350°F oven until outside becomes crisp, 5 to 7 minutes.
*To get maximum volume on popover, do not use ultra-pasteurized milk