• Ingredients: 33
  • Serves: 6

Curry cumin popovers with cumin seeds, large eggs, milk, water, unsalted butter, melted, all-purpose flour, salt, curry powder.

Ingredients

  • 1/2 tsp. cumin seeds
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup water
  • 1 tbsp. unsalted butter, melted
  • 1 cup minus 2 tbsps. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. curry powder

For pâte à chou (Cream-Puff pastry)

  • 1 cup water
  • 1 stick unsalted butter, cut into small pcs.
  • 1/2 tsp. salt
  • 1 cup all-purpose flour
  • 4 to 5 large eggs

For passion fruit sauce

  • 6 passion fruit*
  • 3/4 cup plus 1 tbsp. sugar
  • 1/2 cup water
  • 1/2 stick cold unsalted butter, cut into pcs.

For crêpes

  • *available at specialty foods shops

For assembly and decoration

  • Assorted berries and cut fruit
  • cut fruit

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 With a mortar and pestle or in an electric coffee or spice grinder coarse 1/4 teaspoon cumin seeds.

    For this step you will need

  2. Step 2 In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy, whisking ground cumin seeds and curry powder into batter.

    For this step you will need

  3. Step 3 Divide batter among tins, sprinkle whole cumin seeds over popovers and bake in lower third of oven 45 minutes.

    For this step you will need

  4. Step 4 Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.

Nutrition information

Calories 137 Carbohydrates 18 g (6%)
Fat 5 g (7%) Protein 5 g (11%)
Saturated Fat 2 g (12%) Sodium 232 mg (10%)
Polyunsaturated Fat 1 g Fiber 1 g (3%)
Monounsaturated Fat 1 g Cholesterol 70 mg (23%)