These popovers are the perfect base for a hot fudge sundae. Serve them with warm Nutella or chocolate sauce, a scoop of ice cream, and nuts.
The Pastry Chef's Baking
I don't know about you, but I still have problems with popovers sinking in the middle because of the cooking spray that coats the muffin tin cavity. This recipe even calls for putting a pat of butter in the middle and that would've made more of a crater. Also, do watch the baking times on this one.
Popovers need to start off in a high heat oven to get the "spring" from the initial bake but in my oven, anything over 400 degrees F. seems to get hotter than it should be. I turned down the heat sooner than the instructions said to because I could see and smell that the popovers were starting to burn.
Appearance aside though, these were pretty good. I liked the lightness of the texture and the taste of the popover itself. Their ultimate purpose was to serve as a base for a hot fudge sundae (hold the whipped cream, skip the maraschino cherry) so you tear it open to spread it out, scoop vanilla ice cream on top, pour warm Nutella over the ice cream and sprinkle with chopped, toasted nuts. Fantastic!
From The Prepared Pantry
3 large eggs
1 cup milk