Strawberries and Cream Popovers
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Strawberries and Cream Popovers
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An original alternative to strawberry shortcake.
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Ingredients
- 3 tablespoons butter melted but not hot, unsalted
- 3 egg room temperature, large
- 1 cup milk room temperature, whole
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups strawberry washed and sliced, fresh
- 2 cups vanilla custard , click link for recipe
- or German vanilla sauce , click link for recipe
- Whipped Cream
Instructions
- Preheat the oven to 450 degrees F. Using a standard 6-cup popover pan, grease the cups with one tablespoon of the butter. If you don't have popover tins, use a large muffin pan.
- Combine the dry ingredients in a medium bowl. In a separate bowl, beat the eggs until light, then add the milk and vanilla extract. Slowly add the wet ingredients to the dry ingredients. Beat just until combined and the mixture is frothy, being careful not to over-beat. Quickly whisk in the butter.Pour the batter into the cups, about 2/3 full.Place the popover tins on the bottom rack of the oven. Bake for 20 minutes at 450 (DO NOT OPEN THE OVEN DOOR), then reduce heat to 350 and bake for another 10-15 minutes or until they're a deep, golden brown.Remove them from the oven and stick the tip of a knife in the top of each popover to release the steam. Let the popovers sit in the cups for a minute before removing.
- Cut the popover in half, leaving them attached at the back. Spread them open on individual plates. Top each popover with some vanilla pudding, about 1/3 cup sliced strawberries, and a dollop of whipped cream. Serve immediately.
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