Eggnog Popovers

I get really excited when eggnog hits my local dairy aisle. So excited, in fact, that I suspend knowledge of the fact that nobody in my family likes eggnog and buy a half-gallon of the stuff. So, what to do with it all? The best popover you've ever had. I'm half-contemplating buying and freezing more eggnog so that I can eat these all year.

• Ready In: 30 mins
• Serves: 2-3
• Yields: 6 popovers

Ingredients

• 2  large eggs
• 1  cup  eggnog
• 1  teaspoon vanilla extract
• 1⁄8 teaspoon nutmeg
• 1  cup all-purpose flour
• 1⁄2 teaspoon salt
• 1 1⁄2 tablespoons  melted unsalted butter, for the pan

Directions

1. Preheat the oven to 450°F.
2. Heat a 6-cup muffin tin in the oven for a few minutes while you mix the batter.
3. In a quart-sized pyrex measuring cup of medium-sized bowl, whisk together the eggs, eggnog, vanilla and nutmeg. When smooth, whisk in flour and salt.
4. Remove heated muffin tin from oven. Spread pre-melted butter over muffin cups to ensure full coverage and a little bit of excess butter at the bottom of the cup (about 1 tsp butter/tin). Quickly divide the batter into the muffin cups (they should be full). Bake for 15 - 20 minutes at 450F, then use a sharp knife to poke a small hole in the top of each popover to release steam and prevent them from deflating. Reduce oven heat to 375°F Bake for an additional 10 - 15 minutes, until golden brown and crisp.
5. Serve with maple syrup. Sausage is tasty, too. Make some while those popovers are baking!