Makes 6 large popovers.
Piping hot popovers usually elicit oohs and ahhs of excitement. The truth is they could hardly be easier to make. If you don’t own a popover pan, you can use a standard-size muffin pan or custard cups. Saffron popovers are delicious with either savory fillings or butter and jam.
1 cup milk
Saffron, large pinch
1 tablespoon butter, melted
1 cup all purpose flour
1/2 teaspoon salt
Preheat the oven to 450 degrees. Thoroughly grease each cup of the popover pan (or muffin tin). Set aside. Crumble the saffron into the milk and let stand for 10 minutes.
In a mixing bowl,* whisk together the eggs, saffron-milk, and butter. Add the flour and salt and whisk (gently) until the batter is smooth.
Fill each of the pan’s cups just over half full. Bake at 450 degrees until the popovers have puffed up and the tops have some golden spots, about 15–20 minutes. Reduce the oven heat to 350 degrees and continue baking until the popover tops are completely golden brown, about another 15–20 minutes.
Removing the popovers from the pan and use a paring knife to poke a slit into the
bottom of each one, which will allow some steam to escape and prevent the interior from becoming gummy. Serve right away.
* A bowl with a pour spout is ideal!