Custardy Popovers

[Guest guest]

Makes 1 dozen

 

These can be eaten with soup. The custard

quotient depends on how many eggs you use.

 

2-3 Tbs. Melted butter (or sub) for the pan

2, 3, or 4 lg. eggs

1 1/4 cups milk (or sub)

1 1/4 cups flour

1/2 tsp. salt

 

preheat oven to 375. Brush insides of 12 muffin cups

with melted butter.

 

Beat together eggs and milk in medium bowl. Add flour

and salt, and beat with whisk until well blended.

It's fine if it has a few lumps.

 

Fill each muffin cup about 1/2 - 2/3 full. Bake for 25

min. if using 2 eggs, 30 min. for 3 eggs, and 35 min for

4 eggs. Do not open the oven while baking.

 

Remove popovers from pan immediately and price each

with fork to let steam escape. Serve immediately either

plain or with butter and jam.