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