Popovers

Not for the faint of heart....

Butter. Milk. Flour. Eggs.

Prep: 25 minutes

Bake: 30 minutes

Oven: 375°F

Yield: 10-12 popovers

1/2 cup butter

1 cup milk (I used vanilla soy)

3/4 cup unbleached all-purpose flour

4 large eggs (I used 3 extra large eggs)

1 tablespoon sugar

Grease twelve large muffin cups, including the edge and around the top of each cup*; set aside. In a medium saucepan melt butter; add milk. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball that does no separate easily. Remove from heat; cool for 5 minutes. 

Add the eggs, one at a time, beating for 1 minute with a wooden spoon after each addition or until smooth. Divide dough evenly among prepared muffin cups, filling cups about two-thirds full; sprinkle with sugar. I ended up filling 10 cups instead of 12. 

Bake for about 30 minutes or until golden brown and puffy. Remove from pan. Serve immediately. If desired, serve with honey or orange marmalade. 

*Sometimes it's tricky to grease muffin cups well so I dipped a pastry brush into the melted butter (prior to adding the milk), and brushed the cups. 

Better Homes and Gardens Cook Book 75the Anniversary Edition