tag:blogger.com,1999:blog-6862683052085584444.post42704096863220368..comments2024-02-24T03:01:02.986-06:00Comments on Spoon and Ink: Foodie Faves: Pyrex Custard Cups What's cooking? Creamy Vanilla Custard Lee Stokes Hiltonhttp://www.blogger.com/profile/00102834312752234256noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6862683052085584444.post-74333487985076352442017-02-15T01:56:11.970-06:002017-02-15T01:56:11.970-06:00Hi, Linda -- I can't imagine why popovers woul...Hi, Linda -- I can't imagine why popovers would suddenly start sticking. I notice that Ina Garten also recommends using Pyrex if you don't have an official popover pan, and she just says to butter them. I think you should call the Pyrex folks -- that's what I'd do. Here's the number from their website: 1 (800) 999-3436. Good luck!Lee Stokes Hiltonhttps://www.blogger.com/profile/00102834312752234256noreply@blogger.comtag:blogger.com,1999:blog-6862683052085584444.post-18701519247076934992017-02-13T16:42:01.160-06:002017-02-13T16:42:01.160-06:00I have a glass pyrex custard cup question:
I have...I have a glass pyrex custard cup question: <br />I have a wonderful old recipe for popovers that calls for using greased glass custard cups to then be set into a metal muffin tin then put into a cold oven at 425 for 40 minutes. I have made these for years and sometimes the popovers have stuck a bit to the glass custard cups and mostly they pop right out perfectly and are usually very large and lovely. Recently however they have been sticking terribly to the glass cups even thought they have been well greased with butter!! do you have any suggestions or reasons for this???? Thank you so much.Linda<br />lindawaag@gmail.comAnonymousnoreply@blogger.com