3 large eggs 2 cups 1-percent or 2-percent low-fat milk, heated to 110ºF 3 tablespoons unsalted butter, melted and cooled 2 cups (11 ounces) bread flour 1 teaspoon salt 1 teaspoon sugar DIRECTIONS Adjust the oven rack to the lower-middle position and heat the oven to 450ºF. Grease a six-cup popover pan with the shortening, then flour the pan lightly. Whisk the eggs until light and foamy in medium bowl. Slowly whisk in the milk and butter until incorporated. Combine the flour, salt, and sugar in large bowl. Whisk three-quarters of the milk mixture into the flour mixture until no lumps remain, then whisk in the remaining milk mixture. Transfer the batter to a four-cup liquid measuring cup, cover with plastic wrap, and let sit at room temperature for one hour. (Alternatively, batter can be refrigerated for up to one day. Bring to room temperature before proceeding.) Whisk the batter to recombine, then pour into the prepared pan (the batter will not reach the top of the cups). Bake until just beginning to brown, about 20 minutes. Without opening the oven door, decrease the oven temperature to 300ºF and continue to bake until the popovers are golden brown, 35 to 40 minutes longer. Poke a small hole in the top of each popover with a skewer and continue to bake until deep golden brown, about 10 minutes longer. Transfer the pan to a wire rack, poke the popovers again with a skewer, and let cool for two minutes. Remove from the pan and serve. Makes six popovers.
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Jason says used skim milk
Date: 2016-12-18 07:39 pm (UTC)Possibly this:
3 large eggs
2 cups 1-percent or 2-percent low-fat milk, heated to 110ºF
3 tablespoons unsalted butter, melted and cooled
2 cups (11 ounces) bread flour
1 teaspoon salt
1 teaspoon sugar
DIRECTIONS
Adjust the oven rack to the lower-middle position and heat the oven to 450ºF. Grease a six-cup popover pan with the shortening, then flour the pan lightly. Whisk the eggs until light and foamy in medium bowl. Slowly whisk in the milk and butter until incorporated.
Combine the flour, salt, and sugar in large bowl. Whisk three-quarters of the milk mixture into the flour mixture until no lumps remain, then whisk in the remaining milk mixture. Transfer the batter to a four-cup liquid measuring cup, cover with plastic wrap, and let sit at room temperature for one hour. (Alternatively, batter can be refrigerated for up to one day. Bring to room temperature before proceeding.)
Whisk the batter to recombine, then pour into the prepared pan (the batter will not reach the top of the cups). Bake until just beginning to brown, about 20 minutes. Without opening the oven door, decrease the oven temperature to 300ºF and continue to bake until the popovers are golden brown, 35 to 40 minutes longer. Poke a small hole in the top of each popover with a skewer and continue to bake until deep golden brown, about 10 minutes longer. Transfer the pan to a wire rack, poke the popovers again with a skewer, and let cool for two minutes. Remove from the pan and serve.
Makes six popovers.