|Puddings, Custards, And Flans|
|by Linda Zimmerman|
A new addition to the best-selling series that includes Muffins and Biscuits and Scones, this is a jewel of a cookbook devoted to soothing food wi...
1 - 10 of 46 for custard popover
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Put milk in ... butter in each custard cup. Place in ... insides to bake dry. Flavor can be enhanced by adding 1-2 tablespoons heavy cream while blending.
Heat oven to ... 6 ounce ceramic custard cups. Place cups ... degrees; bake until popovers are firm and ... room temperature for 1 to 2 hours at this point.
Put all ingredients ... into cold, ungreased custard cups, half full. ... oven for 450 degrees, bake for 30 minutes. Don't open oven while baking. Makes 6.
Mix, don't overbeat, popover batter, and only ... pour it into custard cups and refrigerate. ... well greased custard cups. Bake 1 hour; 375°F; 8 Popovers
Heat oven to ... 6 (6 oz.) custard cups or 8 ... 15-20 minutes longer or until deep golden brown. Remove immediately from cups. Serve hot. 6-8 popovers.
Generously butter 8 (5-6 oz.) custard cups, 10 muffin cups or 12 popover cups. Place custard ... ground nutmeg and 1 tablespoon freshly grated orange peel.
Preheat oven to 425 degrees. Set deep custard cups in muffin ... minutes until golden brown. Serve at once. Makes 5 to 9 popovers depending on size of cup.
In small saucepan, ... 7 ounce pottery custard cups. Set custard ... top of each popover to let out ... popovers from cups. Serve piping hot. Makes 8 popovers.
Preheat oven to ... 8 (6 ounce) custard cups; set aside. ... 375 degrees and bake 30 minutes longer or until browned. Serve immediately. Makes 8 popovers.
Generously butter 8 to 10 custard cups. Break the ... Yield 8 to 10 popovers. If just 4 are wanted, just cut the ingredients in half and proceed as above.
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