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In article >,
unicate (Alexis Siefert) wrote:

> >From: (Nancy Dooley) Date: 10/25/04
> >6:33 AM Alaskan Daylight Time Message-id:
> m>
> >
> >Frogleg > wrote in message
> >
> >> would 'pop', and others be the height of a cupcake. And now you're
> >> telling me I need custard cups Pyrex no longer makes! Not fair!
> >
> >I have a 6-compartment dedicated popover pan, and have never had a
> >"failure-to-pop." I love it...I've done popovers in custard cups,
> >but they don't hold a candle to my pan.
>
> I do my popovers in a regular muffin tin, and I've never had them
> fail to pop. However, my recipe is somewhat different than the one
> from your website.
>
> Here it is for anyone interested:
>
> Grease your muffin tin and put it in the fridge to chill. Do NOT
> preheat the oven.

> Mix in a bowl:
>
> 3 eggs
> 1 cup flour
> 1 cup milk
> pinch of salt
>
> This will be lumpy. Fill the muffin tins 1/2 full and place in the
> cold oven. Turn the temp to 450degF and bake for 30 minutes. Do NOT
> open the oven during baking.

> Fini.

> Alexis.

Yeah, that extra egg helps the "pop"; otherwise, the ratios are the
same. I've always been kind of curious about using regular muffin
tins: When they rise, don't they touch each other? I also think all
the variations are interesting: Your recipe chills the tin; some *heat*
the pan. Some recipes preheat the oven--and maybe reduce its temp after
baking a few minutes; some start in a cold oven. Go figure.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.