Churro Popovers with Honey Custard

The best popovers are light and soft inside and they rise up with a thin crispy exterior. They're deliciously airy, similar to a Yorkshire Pudding. Simply coated in cinnamon sugar and filled with our honey custard filling. Made for sharing!


Prep time:40 minutes
Cook time:20 minutes
Chill:2 hours
Total time:3 hours
Servings:10 serves


Honey Custard
  • 2 cups milk
  • 4 egg yolks
  • ½ cup Bee Bold Apple Box Honey
  • 5 tbsp corn flour
  • 2 tbsp butter (room temperate, cubed)
  • 1 tsp vanilla extract
  • ¾ tsp salt
  • 3 eggs (at room temperature)
  • ¾ cup milk (warmed slightly)
  • ¾ cup water (warm)
  • ½ tsp vanilla extract
  • cups plain flour
  • 1 tsp salt
  • 2 tbsp Bee Bold Apple Box Honey
  • 3 tbsp butter (melted)
  • ¼ cup sugar
  • 1 tsp ground cinnamon


  • Begin by making the honey custard. Mix the milk, honey and salt in a saucepan over medium heat. Simmer for 3-5 minutes but ensure that it does not boil. Remove from heat.
  • In a separate bowl, whisk together the egg yolks, honey and corn flour until thick and smooth.
  • Slowly pour ½ cup of the warm milk into the egg mixture and whisk continually to ensure that the mixture does not separate.
  • Pour the tempered egg mixture into the pot with the remaining milk. Return to the heat and bring to the boil, whisking constantly until it starts to thicken. Note: This may happen very quickly.
  • Whisk in the butter and vanilla extract. Cover and refrigerate for 2 hours until the custard has cooled and thickened.
  • While the custard is in the refrigerator, begin to make the popovers. Preheat the oven to 230°C.
  • In a large bowl, whisk the eggs, milk, water and vanilla extract until frothy. Add the flour, salt, butter and honey and whisk until smooth.
  • Place the batter aside to rest for 30 minutes.
  • Grease a popover pan or alternatively, you can use a muffin tin. Place the pan into the oven to gently warm for approximately 3 minutes.
  • Remove the tray, and while it is warm pour the mixture into each section until they're almost full.
  • Bake for 15 minutes at 230°C, reduce the temperature to 180°C and bake for a further 5 minutes. Note: It is essential not to open the oven for the duration of the cooking time.
  • While the popovers are cooking, mix the cinnamon and sugar together in a large bowl.
  • Roll the popovers in the cinnamon sugar as soon as they come out of the oven. Note: if the cinnamon sugar does not stick, you can brush a small amount of melted butter over each and then roll them in the cinnamon sugar.
  • Remove the honey custard from the fridge and use a whisk to fluff up the mixture. Pipe a small amount of the custard into the centre of each of the popovers or lightly tear them open and spoon the mixture inside.


Calories: 263 kcalCarbohydrates: 45 gProtein: 8 gFat: 6 gSaturated Fat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gCholesterol: 137 mgSodium: 472 mgPotassium: 185 mgFiber: 1 gSugar: 27 gVitamin A: 314 IUVitamin C: 0.1 mgCalcium: 127 mgIron: 1 mg
Apple Box Honey 250g jar


Bee Bold Apple Box Honey

Apple Box Honey has a medium sweetness with delicious flavours of caramel, wood and molasses. It is very slow to crystallise and has a mild aftertaste that gently lingers. This is a honey for those that like strong, bold styles.

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