Eggnog Popovers

popovers in basketPerfect for Christmas or New Year’s morning. These popovers are crispy on the outside and custard-like on the inside, with the rich taste of eggnog.

Mix the batter the eve before, then pop them in the oven for a breakfast treat. I use  good quality eggnog for best results.

1 cup eggnog, heated with milk

½ cups hot milk. I use 1%, but you can use non fat or whole milk. (But don’t use lactose-free or other milk substitutes; they won’t work.)

3 large eggs

1 ½ cup white all-purpose flour

1/4 tsp nutmeg

3 Tb melted butter

non-stick pan spray

Heat the milk and eggnog for 2 minutes in the microwave or in a saucepan until hot but not boiling.

Beat eggs well in a blender. Pour in eggnog/milk while beating until foamy. Add the flour and nutmeg, scraping the sides of the blender. Add melted butter and mix again. Cover and refrigerate at least one hour, and preferably overnight.

???????????????????????????????In the morning, preheat the oven to 375’. Place a muffin pan into the oven for 3 minutes. Remove the pan and spray with non-stick pan spray.

Pour in the batter until holders are ¾ full.

baked popoversBake for 30-35 minutes, until tops are puffed up and browned. If popovers are baking unevenly, rotate the pan the last 10 minutes.  Serve immediately.

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