This recipe was reprinted in the NYT magazine in March '09. The original recipe is from 1966. It is from Maida Heatter, who eventually became a famous for baking.
As the article states, "the popover is a culinary marvel, a loose batter that, with the aid of a hot oven, expans like a golden cumulus cloud, producing a crisp, hollow pastry with a soft, eggy interior." They are delicious! The restarurant at Neiman Marcus serves them with strawberry butter, but we used butter and raspberry jam.
Maida Heatter's Preheated Oven Popovers
Unsalted butter, for greasing the molds
6 large eggs
2 cups milk
6 tablespoons melted butter
2 cups sifted flour
1 teaspoon salt
1) Preheat the over to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter. Arrange the cups (or muffin or popover pan) on a baking sheet (I skipped the baking sheet and regretted it; my oven smoked the next time I turned it on).
2) Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.
3) Pour the mixutre into a pitcher and then pour into the custard cups. Fill the cups almost to the top.
4) Bake for 50 minutes. Do not open the door during baking.
5) After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the oven for 5 - 10 minutes. Immediately remove the popovers from the cups.
Makes 10 popovers (I cut the recipe in half)
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