Sugar-Crusted Popovers

Adapted from my recipe in The New York Times and Maida Heatter’s Great Book of Desserts

I thought these wouldn’t stay crisp for very long after they were baked and coated with the sugar. But the next morning, I was surprised when I pulled off a hunk and they’re weren’t bad. But they are the best the day they’re made; leftovers can be stored in a container and snacked on the next day. You could freeze them in zip-top bags as well. I don’t have popover tins, but found these work quite well in standard-sized muffin tins. For this recipe, feel free to use salted or unsalted butter, depending on your preference.

For the puffs:

2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup (250 ml) whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup (140g) flour

For the sugar coating:

2/3 cup (130g) sugar
1 teaspoon ground cinnamon
1/4 cup (60g) melted butter
Softened butter, for greasing the pan

Preheat the oven to 400ºF (200ºC). Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations,with softened butter.
For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
Add the flour and whiz for about 10 seconds, just until smooth.
Divide the batter among the 9 greased molds, filling each 1/2 to 2/3rds full.
Bake for 35 minutes, or until the puffs are deep brown.
Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.
Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack.