Name: Homemade Popovers
Prep time: 1 min
Cook time: 30 min
Total time: 31 min
Cuisine: American
Ingredients: 400 mL milk; 4 large eggs; 200 grams all-purpose flour; 1 teaspoon sugar; 1 teaspoon vanilla; pinch of salt; 80 g butter plus more butter for the pan; Peaches, figure 1/2 per person; Sugar; Cinnamon; Butter–figure 2 tablespoons per pound of peaches; Shot of amaretto, whiskey, or rum (optional)

Description

Sky high buttery muffin-like pastries with crunchy outsides and custardy insides. Pour over some custard sauce or serve it with sauteed fruit for the best homey dessert you’ve had in a while.

Ingredients

Scale

400 mL milk
4 large eggs
200 grams all-purpose flour
1 teaspoon sugar
1 teaspoon vanilla
pinch of salt
80 g butter plus more butter for the pan

Sauteed Peaches

Peaches, figure 1/2 per person
Sugar
Cinnamon
Butter–figure 2 tablespoons per pound of peaches
Shot of amaretto, whiskey, or rum (optional)

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Instructions

- Whisk the eggs and milk together until well-blended. Do this in a blender if you have one. It will take about 4 seconds.
- Add in the flour, vanilla, and sugar and whisk or blend until well-combined.
- Rest the egg/milk/flour batter in the fridge for at least an hour and up to 1 week.
- When you want to bake, preheat your popover pan or molds of choice in the oven at 425 (220C). Once the oven is at the full temperature, let the pan heat for about 15 minutes.
- While the pan is preheating, melt the 80 grams of butter. Take the batter out of the fridge and whisk in the butter and the salt just until combined.
- Take the hot pan out of the oven with oven mitts. Quickly place a generous pat of butter in each well of your mold. Pick up the pan with the mitts and swirl the butter around in the pan. Alternatively, use a pastry brush to brush around the rapidly melting butter.
- Fill the cups no more than halfway full, then put the pan into the oven.
- Bake at 425 for 15 minutes. After 15 minutes, reduce the heat to 350 F (180 C) to bake for another 10-15 minutes until the outside of the popovers is well-browned but holding its shape.
Make the peaches
With the popovers in the oven, wash and peel the peaches. A serrated peeler works best here. Rough chop the peaches into about 1″ chunks.
1. - Melt some butter in a 12 inch skillet over medium low heat.
  - Toss the peaches in the butter, then allow them to cook until they pick up a little color.
  - Sprinkle on some sugar and a little cinnamon. Don’t overdo this. Peaches are sweet on their own and don’t need to swim in sugar. Treat the sugar like you would salt. Keep cooking the peaches, stirring them periodically until the sugar starts to caramelize on the peaches and in the pan. The peaches should be tender by now.
  - At this point, turn on your exhaust fan and pour over your alcohol of choice. Toss the peaches in it and either light it with a long lighter or tip the pan so that the liquid hits the flame to ignite (Amaretto doesn’t have enough alcohol to ignite). Obviously keep your face away from this process, and do not perform this task around kids or pets.
  - Let the peaches simmer for another minute.
  - Serve the popovers on their own dusted with powdered sugar or with a generous spoonful of peaches.