Thursday, September 02, 2010
Rest Time: 1 hour
Bake Time: 50-60 minutes
Make Again: Yes
Recipe Source: Cook's Country (December 2008)
Recipe: Cook's Country TV (Season 2)
I assume the Cook's Country TV show is just like America's Test Kitchen and they won't keep those recipes up there for ever (wanting to people to go to paid site instead.) So, print it out if you are interested. :-) You need to register with an email but don't need to pay.
These are very, very good. I have made popovers lots of times before, and I love them when they are eggy and moist on the inside but crispy on the outside. These fit the bill, and they are more flavorful than the others I've tried.
The main differences are as far as I can tell are using more eggs and butter, but a lower fat milk. It also uses Bread flour for more structure.
I think going forward, this will be the recipe I use, when I make popovers. (Which isn't that often, but it is a good way to use up milk.)