Dinner Tonight: Custardy Popovers Recipe

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Dinner Tonight: Custardy Popovers Recipe

While all the holidays are not over, I am just now going through a little rebellion of the excessive. Maybe I just in need of a quick recuperation before even more comes my way. So I decided to pull out The New Moosewood Cookbook, a legendary vegetarian book that I picked up at the library about a month ago and never took the time to peruse. And in there author Mollie Katzen had a quick five minute recipe for custardy popovers that required no sugar, and no animal parts. Though I hardly ever bake, this dead-simple recipe seemed like a perfect place to start. Five ingredients, talk of rolls that were “crisp and puffy”, and all in under thirty minutes.

I know I’m a novice to this whole process, but I am still kind of astonished by the results. One moment I was spooning slop into a muffin pan and thirty minutes later I had beautifully puffed up rolls. It’s one of those amazing moments. But I must not have buttered the pan enough, because about half of them stuck straight to the pan, deflating sadly when I attempted to pry them out. Half of them were still a screaming success, and a worthy accompaniment to many a meal.


  • 2 tablespoons butter
  • 3 large eggs
  • 1 1/4 cups milk
  • 1 1/4 cups flour
  • 1/2 teaspoon salt


  1. 1.

    Preheat the oven to 375°F. Melt the butter and then brush it along the insides of a muffin pan.

  2. 2.

    Crack the eggs into a bowl, pour in the milk, and whisk until slightly combined. Then slowly whisk in the flour and salt.

  3. 3.

    Pour the batter into each muffin cup until they are filled about 1/2 of the way.

  4. 4.

    Bake in the oven for 25 minutes. When done remove, and then prick with a fork so they keep their shape. Serve up immediately.