Cristina Cooks Neiman Marcus Popovers
With Strawberry Butter
Go to COOKING “Home & Family” for today’s recipe
- High heat is crucial.
- Popovers won’t rise as high in a muffin tin.
- Use the 10 outer popover cups of tin.
- Heat popover tin before use.
Neiman Marcus Popover
- 3½ cups milk
- 4 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- 6 large eggs, at room temperature
- Preheat oven to 450° F.
- Pour milk into a saucepan and set over medium heat for 2 to 3 minutes, or until lukewarm (but not hot), about 110° F. Sift together the flour, salt, and baking powder into a large bowl.
- In the bowl of an electric mixer fitted with a wire whisk, beat the eggs on low speed for about 3 minutes, until foamy and pale in color. Stir in the warm milk and continue to mix at low speed. Gradually add the flour mixture to the beaten eggs at low speed then increase the speed to medium and mix for 2 minutes longer. Let the batter rest for 1 hour at room temperature.
- Spray a 12-cup nonstick popover tin generously with nonstick spray and set on a baking sheet. Fill the cups of the tin almost to the top with batter. Bake for 15 minutes, then reduce the oven temperature to 375° F. Bake the popovers for 30 to 35 minutes longer, or until they are deep golden brown and crispy on the outside and airy on the inside. Serve hot with strawberry butter.
- 1 pound unsalted butter, softened
- 1¼ cups strawberry preserves
- Beat the butter until light and fluffy.
- Add the preserves and beat until well combined.
- To serve, spoon or pipe into one-ounce ramekins or bread and butter plates.