Jumbo Popovers With Fresh Plum Butter Recipes

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.

Steps:

• To Make Jumbo Popovers:.
• Generously grease 6 (6-ounce) custard cups and set aside.
• In a medium bowl, beat all ingredients until smooth.
• Pour into greased cups. Complete now or make ahead.
• (To complete now): Preheat oven to 400F while preparing the batter. Place filled custard cups in a foil-lined jelly-roll pan, to catch any overflow. Bake in preheated oven 40 to 50 minutes or until surface is browned and center is moist, but not gummy. Cut open one popover to test for doneness. Serve hot.
• (To make ahead): Refrigerate batter in custard cups up to 1 hour. Place cups in foil-lined jelly-roll pan. Bake in preheated oven 50 to 60 minutes or until surface is browned and center is moist but not gummy. Serve hot. If desired, freeze baked popovers in an airtight container up to 7 days. To reheat, return to clean custard cups. Preheat oven to 350F and heat 8 to 10 minutes. Makes 6 servings.
• To Make Fresh Plum Butter:.
• In a blender or food processor fitted with a metal blade, combine plums, powdered sugar (add dash of cinnamon, if using) and butter. Blend until smooth and creamy. Complete now or make ahead.
• (To complete now): Spoon into a serving dish and refrigerate at least 15 minutes. Serve slightly chilled. Use leftovers on toast or muffins the next day.
• (To make ahead): Spoon into a 3-cup container with a tight fitting lid. Refrigerate up to 3 o r 4 days, depending on ripeness of plums. Makes 2 1/2 to 3 cups.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
• Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
• Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
• Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

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.

Steps:

• Preheat oven to 400 degrees F.
• Beat eggs in a medium sized bowl until light and fluffy.
• Add milk and 1 TBSP butter, mixing well.
• Combine dry ingredients; add to egg mixture, and beat until smooth.
• Butter 6 custard cups generously.
• Set the cups in a jellyroll pan, and place in a 400 F degree oven 5 minutes before filling.
• Remove from oven.
• Spoon batter evenly into the cups.
• Bake at 400 F for 25 minutes; reduce the temperature to 350 F and bake an additional 20-25 minutes.
• Turn off heat, and allow to stand 5 - 10 minutes.
• (They should be extra large, empty crusty shells.).
• Serve hot with butter, jam or jelly.

Steps:

• 1. Set oven rack in middle position. Preheat oven to 375. Coat eight 8 oz. ovenproof china custard cups with vegetable spray. Put custard cups on foil lined jelly roll pan; foil should be shiny side up.
• 2. Whisk eggs in large bowl til frothy. Add milk and cooled, melted butter and whisk to combine. Whisk in flour and salt. There will be some lumps. Fill each custard cup with 3/4 cup batter.
• 3. Bake popovers on jelly roll pan about 1 hour or til tall and buttery brown. Don't open oven door while popovers are cooking.
• 4. Remove pan from oven; leave oven on. Puncture nick of each popover on four sides to allow steam to escape. Return pan to oven and bake popovers 10 minutes more. Remove popovers form oven and turn out of cups. Serve at once with butter or jam. Popovers are best eaten the day they are made, but leftovers may be stored in a plastic bag at room temperature and reheated the next day in the oven. They will be neither as light nor as crisp as the day they were fresh, but they will still be tasty.