Preheat
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. Makes 6 large
popovers.
