No Fail Popovers
During my senior year in college, I spent New Year’s in San Marino, CA, the location of my favorite movie “Father of the Bride,” and the hometown of my college friend Ryan Nungesser. He had insisted his mother make his favorite meal; I think steak was the main course along with a Stouffer’s Spinach Soufflé. The Popovers were part of it. Amazed by the eggy, but light popovers, I asked immediately for the recipe. They are truly “no fail.” And it helps if you have a popover pan which I received as a gift from the now Mrs. Nungesser, Ryan’s wife Kylene. I made these one night for a group of friends, and they sat in front of the oven for twenty minutes watching them rise higher and higher.
1 cup of flour
1/4 tsp salt
1 cup skim milk
3 - 4 T butter
~ Preheat oven to 375º F.
~ Mix flour and salt then blend in milk, then the eggs.
~ Place 1 T of butter into custard cups on cookie sheet or popover pan.
~ Place cups or pan into oven until butter is bubbly.
~ Remove from oven and pour flour mixture into each cup - about 1/2 - 2/3 full.
~ Return to oven immediately and bake at 375º for 45-50 minutes.
~ DO NOT OPEN OVEN DURING FIRST 30 MINUTES!!!
“After a good dinner, one can forgive anybody, even one’s own relations.”
~ Oscar Wilde