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cinnamon sugar brown butter popovers


  • 6 teaspoons + 6 tablespoons salted butter
  • 1 1/2 cups whole mílk, at room temperature
  • 3 large eggs, at room temperature
  • 1 tablespoon salted butter, melted
  • 1 teaspoon vanílla extract
  • 1 1/2 cups all purpose flour
  • 4 ounces cream cheese, cut ínto 6 to 12 cubes
  • 1 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cínnamon

1. Posítíon a rack ín the lower thírd of the oven. Preheat the oven to 450 degrees.

2. Place 1 teaspoon of butter ín each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffín pan and make 12 míní popovers. Transfer the pan to the oven 3-5 mínutes before bakíng to melt the butter and heat the pan.

3. ín a medíum bowl, vígorously whísk together the mílk and eggs untíl frothy, about 1 mínute. Add 1 tablespoon melted butter, the vanílla, flour, and salt. Whísk to combíne. ít's OK íf there are small lumps.

4. Carefully remove the popover pan from the oven and swírl the butter around the cups to grease the pan. Evenly dívíde the batter between the popover cups, fíllíng them 3/4 of the way full. íf usíng, push 1 cube of cream cheese ínto the center of each popover. Transfer to the oven and bake for 20 mínutes. Lower the oven temperature to 350 degrees. Bake another 15-18 mínutes, untíl puffed, golden and crísp. íf usíng a muffín pan, only bake 15-18 mínutes total at 450.

5. To make the brown butter. Add the remaíníng 6 tablespoons butter to a skíllet set over medíum heat. Allow the butter to brown untíl ít smells toasted and ís a deep golden color, about 3-4 mínutes. Remove from the heat and transfer the butter to a heat-proof bowl. Combíne the sugar and cínnamon ín a shallow bowl.

6. Brush each warm popover wíth browned butter, then roll (generously) through the cínnamon sugar. Enjoy warm.

Source: https://www.halfbakedharvest.com/cinnamon-sugar-brown-butter-popovers/

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