Now that I am home, I feel like I have to re-learn the actions of normal life. (What's a grocery store? I have to drive? I can sit around and not think about science?) And it feels glorious. I have the weekend to relax, recupterate, watch some sick Ultimate. Next week, I have to figure out how to move forward intelligently with the knowledge I've gained. But that's three days from now.
I had expected that upon returning home, I would be whipped into a frenzy of baking to make up for my months of oven-deprivation. But I still feel so exhausted that I don't really want to do anything. So I'm starting things off simple.
These didn't turn out nearly as good as Pie in the Sky's, but the texture was pretty fantastic and they come a close second. I think I left my pan out of the oven for too long during filling as I groped around for my missing camera. This is for all my lovely summer course peeps:
from the New Best Recipes Cookbook
- 2 large eggs
- 1 cup whole or low-fat milk
- 1 cup flour
- 1/2 tsp salt
- 1 Tbsp butter, melted
- Oil for the pan
- Whisk eggs and milk together in a medium bowl until homogeneous, about 20 seconds.
- Add flour and salt and mix with spoon until combined
- Add melted butter and whisk for about 30 seconds
- Let batter rest for 30 minutes
- While batter is resting, prepare your pan by measuring 1/4 tsp oil into each of 10 indentations in a muffin tin (1/2 oil into 6 if you're classy enough to own a popover pan).
- Heat oven to 450 and place pan in oven to preheat.
- When batter is rested, pour into a liquid measuring cup or other container with a spout. Remove pan from oven and, working quickly, divide batter between greased wells and return the pan to the oven.
- Bake for 20 minutes. Remove from oven and let cool for 3 minutes before removing from pan. Serve immediately.