Custardy Popovers

From The New Moosewood Cookbook, one of my mainstays.

5 minutes to prepare, 25-35 minutes to bake. Yield: 1 dozen
“Crisp and puffy, full of hot air and a layer of custard on the inside, popovers are very easy to throw together on a moment’s notice and they can lend a festive spirit to even a simple bowl of soup. The custard quotient depends on how many eggs you use. This recipe is very flexible and will work with 2, 3, or 4 eggs.”
2-3 T melted butter for the pan
2, 3, or 4 large eggs
1 1/4 C milk (lowfat ok)
1 1/4 C flour
1/2 t salt

1. Preheat to 375. Brush the insides of 12 muffin tins w/melted butter
2. Beat together eggs and milk, add flour and salt and beat with a whisk until reasonably well-blended. A few lumps are okay.
3. Fill each muffin cup 1/2 to 2/3 full. Bake 25 minutes for 2 eggs, 30 minutes for 3, and 35 for 4. Don’t open the oven while baking.
4. Remove from the pan immediately, and prick with a fork to let the steam escape. This helps them hold their shape. Serve immediately, either plain or with butter & jam.