Sugar-Crusted Popovers
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Sugar-Crusted Popovers
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Adapted from my recipe in The New York Times and Maida Heatter’s Great Book of DessertsI thought these wouldn’t stay crisp for very long after they were baked and coated with the sugar. But the next morning, I was surprised when I pulled off a hunk and they’re weren’t bad. But they are the best the day they’re made; leftovers can be stored in a container and snacked on the next day. You could freeze them in zip-top bags as well. I don’t have popover tins, but found these work quite well in standard-sized muffin tins. For this recipe, feel free to use salted or unsalted butter, depending on your preference.
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Ingredients
For the puffs:
- 2 tablespoons butter melted
- 3 egg at room temperature, large
- 1 cup (250 ml) milk whole
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- 1 cup (140g) flour
For the sugar coating:
- 2/3 cup (130g) sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) butter melted
- butter for greasing the pan, softened
Instructions
- Preheat the oven to 400ºF (200ºC). Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations,with softened butter.
- For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
- Add the flour and whiz for about 10 seconds, just until smooth.
- Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.
- Bake for 35 minutes, or until the puffs are deep brown.
- Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.
- Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.
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