Eggnog Popovers Recipes

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

EASY AND DELICIOUS CRUSTY POPOVERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
• Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
• Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
• Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.

CHEF JOHN'S POPOVERS

Steps:

• Grease a 6-tin muffin pan with butter and cooking spray.
• Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
• Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.

PERFECT POPOVERS

Steps:

• Preheat oven to 450-degrees F.
• Grease a 6-cup popover pan (or use muffin tins)--very important to grease pan very well. I don't think Pam is good enough - I used both Pam and butter to grease the tins.
• In a mixing bowl or large measuring cup whisk together flour and salt.
• In another mixing bowl or large measuring cup (I used a 2-cup measuring cup), whisk milk and eggs together until blended.
• Add egg/milk mixture to flour mixture, stirring well with a whisk. (If you use the large mesuring cup (mine was 4-cups) it is very easy to pour into the popover tins.).
• Pour batter into the prepared popover cups.
• Bake for 15 minutes.
• DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
• Reduce heat to 350-degrees F and bake 20 minutes more.
• Serve immediately.

EGGNOG POPOVERS

Steps:

• Preheat the oven to 450°F.
• Heat a 6-cup muffin tin in the oven for a few minutes while you mix the batter.
• In a quart-sized pyrex measuring cup of medium-sized bowl, whisk together the eggs, eggnog, vanilla and nutmeg. When smooth, whisk in flour and salt.
• Remove heated muffin tin from oven. Spread pre-melted butter over muffin cups to ensure full coverage and a little bit of excess butter at the bottom of the cup (about 1 tsp butter/tin). Quickly divide the batter into the muffin cups (they should be full). Bake for 15 - 20 minutes at 450F, then use a sharp knife to poke a small hole in the top of each popover to release steam and prevent them from deflating. Reduce oven heat to 375°F Bake for an additional 10 - 15 minutes, until golden brown and crisp.
• Serve with maple syrup. Sausage is tasty, too. Make some while those popovers are baking!

EGGNOG BLOSSOMS

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
• Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
• Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.

EGGNOG POPOVERS

Steps:

• Preheat the oven to 450F. Heat a 6-cup muffin tin in the oven for a few minutes while you mix the batter. In a large bowl, whisk together the eggs, eggnog, vanilla and nutmeg. When smooth, whisk in flour and salt. Remove heated muffin tin from oven. Spread pre-melted butter over muffin cups to ensure full coverage and a little bit of excess butter at the bottom of the cup. Quickly divide the batter into the muffin cups (they should be full). Bake for 15 - 20 minutes at 450F, then use a sharp knife to poke a small hole in the top of each popover to release steam and prevent them from deflating. Reduce oven heat to 375F. Bake for an additional 10 - 15 minutes, until golden brown and crisp. Makes 6 popovers.

GRANDMA'S POPOVERS

Steps:

• In a large bowl, combine flour and salt. Beat eggs and milk; whisk into dry ingredients just until combined. Cover and let stand at room temperature for 45 minutes. Grease cups of a popover pan well with butter or oil; fill cups of two-thirds full with batter., Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake)., Run a table knife or small metal spatula round edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.

POPOVERS

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.