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>From: Melba's Jammin'
>Date: 10/26/04 5:35 AM Alaskan Daylight Time
>Message-id: >
>
>In article >,
(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.

Is that what the extra egg does? I knew it added some richness, but I didn't
know it would help with the height.

This recipe makes 6-8 popovers, so when I use a muffin tin, I just spread them
out a bit and they don't touch. I use a 12-muffin tin, and it seems to work
just fine.

Alexis.