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.
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READY IN: 30mins
SERVES: 2-3
YIELD: 6 popovers
UNITS: US
INGREDIENTS
Nutrition- 2large eggs
- 1cup eggnog
- 1teaspoon vanilla extract
- 1⁄8teaspoon nutmeg
- 1
- 1⁄2teaspoon salt
- 1 1⁄2
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DIRECTIONS
- Preheat the oven to 450°F.
- Heat a 6-cup muffin tin in the oven for a few minutes while you mix the batter.
- 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.
- 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.
- Serve with maple syrup. Sausage is tasty, too. Make some while those popovers are baking!
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