Looking for a way to use up some leftover eggnog, I considered possibilities like eggnog cookies and eggnog cheesecake before deciding to make up a batch of eggnog popovers. A popover is made with an egg batter, very similar to crepe batter, that puffs up in the oven, literally popping over the top of the tin that it is made in. Since the batter is similar to pancake batter, I was hoping for something that would be appropriate for breakfast or dessert and that is exactly what I got.
The interior of these popovers is moist and tender, almost custardy, while the exterior is light and crisp. They're best when they're still hot or warm, but are still tasty at room temperature. You can really taste the eggnog flavor, boosted with a bit of nutmeg and vanilla, and they go wonderfully with maple syrup or powdered sugar.Eggnog Popovers
(adapted from this recipe)
2 large eggs
1 cup eggnog (lowfat or Silk Nog is fine)
1 tsp vanilla extract
1/8 tsp nutmeg
1 cup all purpose flour
1/2 teaspoon salt
1-2 tbsp melted butter the pan
Preheat the oven to 450F.
Heat a 6-cup muffin tin, greased well with the melted butter, in the oven for 5 minutes while you mix the batter.
In a large bowl, whisk together the eggs, eggnog, vanilla and nutmeg. When smooth, whisk in flour and salt.
Remove heated muffin tin from oven and quickly divide the batter into the muffin cups. Bake for 20 minutes at 450F, then use a sharp knife to poke a small hole in the top of each popover to release steam and prevent them from deflating and reduce oven heat to 375F. Bake for an additional 15 minutes, until golden brown and crisp.
Makes 6 popovers.