Wednesday, February 2, 2011

Crispy, Custardy Popovers

Fresh out of the oven

Ratio by Michael Ruhlman is my baking bible. The Popover ratio makes the best popovers. I have perfected the process to create a popover that is crispy on the outside and has a custardy texture on the inside. A light smear of orange marmalade melted on the inside and it has become my favorite breakfast. They are around 200 calories each.

My lessons learned: 

Weigh exactly as the Ratio book states:  1 part egg, 1 part flour and 2 parts liquid. I use 2% milk. Kitchen scales have taken the place of measuring cups at my bake station.

Use a popover pan. I have the six - 6oz Chicago Metallic Pan. (Under $20) The perfectly sized batch for this pan starts with 3 extra large eggs. Follow the rest of the ratio weights from there.

Let the batter hydrate, like Ruhlman says, it makes a better texture and "pop."

Pre-heat your oven and the popover pan.  When the pan is 450 degrees, remove from oven and put a very thin slice of butter in each cup, just enough to cover the bottom. Return to the oven to brown the butter for just a minute or so, being careful not to burn. This step flavors the popovers with nutty browned milk solids. Open and close the oven quickly so that the temperature stays at 450.

After 10 minutes when I  lower the temp
 When the butter is browned, fill cups evenly with the hydrated batter. Set the timer! 10 minutes at 450, then lower the oven  temp to 375- don't open the oven door.  I bake for another 32 minutes until the popovers are nicely browned and appear mostly dry.

The popovers are crusty on the outside as you can see from the crumbs on the plate and moist on the inside.

                                                                                                                                                                           You can't see it in the picture, but steam is rising from the inside.  Be careful when you open the first one.

The leftovers are easily warmed in 400 degree oven. Break open a popover and insert a thin slice of ham, a slice of low fat Swiss cheese and you have a great sandwich for lunch.

These are easy and a special treat.

PS- Buy the cookbook Ratio, by Michael Ruhlman. It is a must have for all cooks and bakers.

1 comment:

  1. These look like the yorkshire pudding Chef Chubby does in the Cayman Islands, smother them in a rich beef demi......