Recipe by Bev
I discovered this recipe in Lee Lee's Recipe Box. The description to the recipe reads as follows: "These Giant-Size Popovers are made in individual containers to allow lots of room for rising. They can be filled with creamed ham, chicken, or seafood and served as a main dish, or they can be served piping hot with plenty of butter." Be sure when you make these to spread the custard cups out. These babies puff up pretty big ; ) I hope you will enjoy them!
Top Review by Becky Running Far & Fast
I've tried a few popover recipes and none turned out quite right. Either they deflated quickly or just didn't rise. These are perfect. I am overseas with an oven that has no temperature dial, so I just cranked it to the highest setting and waited with low expectations. Needless. They were crunchy on the outside, smooth on the inside, and best of all, didn't collapse or deflate. A winner. I can stop searching. Thanks!
Directions See How It's Made
- 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.