Saffron-Scented Popovers

Makes 6 large popovers.

If you don’t own a popover pan, you can use a standard-size muffin pan or custard cups. Saffron popovers are great with either savory fillings or butter and jam. We like to use our Greek saffron, but our Afghan saffron is also lovely.

1 cup milk
Saffron threads, large pinch
2 eggs
1 tablespoon butter, melted
1 cup all-purpose flour
½ teaspoon sea salt

Preheat the oven to 450° F. 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 until the batter is smooth.

Fill each of the pan’s cups just over half full. Bake until the popovers have puffed up and the tops have some golden spots, about 15–20 minutes. Reduce the oven temperature to 350° F and bake until the popover tops are completely golden brown, about another 15–20 minutes.

Remove 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.