SUGAR-CRUSTED POPOVER PUFFS
David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts.
Provided by Sharon123
Categories Breakfast
Time 50m
Yield 9 popovers
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF.
- Generously grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
- For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
- Add the flour and process for about 10 seconds, just until smooth.
- Divide the batter among the 9 greased molds, filling each 1/2 to 2/3 full.
- Bake for 35 minutes, or until the puffs are deep brown.
- Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they're stubborn, you may need a small knife or spatula to help pry them out.
- Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup of melted butter, then dredge each puff liberally in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack. Enjoy!
Nutrition Facts : Calories 219.9, Fat 10.4, SaturatedFat 5.9, Cholesterol 93.5, Sodium 347.4, Carbohydrate 27.7, Fiber 0.5, Sugar 17.1, Protein 4.5
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Naresh Babu
[email protected]These were so easy to make and they turned out so good! I will definitely be making these again.
Carmen Tyson
[email protected]I made these for a party and they were a huge hit! Everyone loved them.
Abdul Kadir
[email protected]These were delicious! But they were a little too sweet for my taste. I'll try using less sugar next time.
Michael Salcedo
[email protected]I had trouble getting the popovers to rise. I think I might have overmixed the batter.
Salomon ISHIMWE
[email protected]These popovers were a little bland for my taste. I think I'll add some herbs or cheese next time.
Aiza y Saimon robart
[email protected]I'm not a baker, but these were easy to make and turned out great. My family loved them.
Nazanin Jafari
[email protected]I followed the recipe exactly and they turned out perfectly. So light and fluffy!
Kash Williams
[email protected]These were a little tricky to get out of the pan, but they were worth the effort. So good!
Amir Ashu
[email protected]I've made popovers before, but this recipe is by far the best. The sugar crust is a game-changer.
akinlabi benjamin
[email protected]Easy to make and delicious! I used a mini muffin pan and they turned out perfect.
Fatematuz zohora
[email protected]These popovers were a hit! They were so light and fluffy, and the sugar crust added a delicious crunch. I will definitely be making these again.