Curtis Stone’s Crisp and Custardy Popovers

Enjoy this quick side dish warm from the oven.

Photo by Ray Kachatorian

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Crisp and Custardy Popovers

(Makes 6 servings)

  • 1 ½ tablespoons unsalted butter, softened
  • 1 ½ cups low-fat milk, room temperature
  • 4 large eggs, room temperature
  • 1 ⅔ cups unbleached all-purpose flour, sifted
  • 1 ¼ teaspoon kosher salt
  • 1 ½ tablespoon unsalted butter, melted
  1. Position rack in center of oven, allowing enough room above rack for popovers to rise, and preheat oven to 425°F.
  2. Brush softened butter thickly over 6 cups of popover pan or 12 cups of muffin pan and preheat pan in oven for 3 minutes, or until very hot.
  3. In blender, blend milk, eggs, flour, salt, and melted butter to form smooth thin batter.
  4. Divide batter among cups of hot pan and immediately return to oven.
  5. Bake 35 minutes, or until popovers are puffed and deep golden brown. Serve immediately.

These must be eaten hot from the oven.

Per serving

  • Calories: 251
  • Total Fat: 10 g
  • Saturated Fat: 5 g
  • Sodium: 76 mg
  • Carbohydrate: 30 g
  • Fiber: 1 gram
  • Protein: 10 grams
  • Diabetic Exchanges: 2 starch, 2 fat

Featured image: Photo by Ray Kachatorian

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  1. These custardy popovers sound great and delicious, Curtis. Great step by step directions. From the photo, the two at the top looked more cuddly the longer I looked, which I know sounds strange. Note to self: “You’re right Bob, that was weird.”


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