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Gruyère and Black Pepper Popovers

Source of Recipe

At tastingtable.com, adapted from Jodi Elliott, Foreign & Domestic Food & Drink, Austin


Recipe Introduction

These are absolutely fantastic and I can’t wait to try them with other cheeses. They even reheated very well in a hot oven. Instead of spraying with cooking spray after heating the pans, I brushed with vegetable oil before heating. Great served with soup and/or salad.

List of Ingredients

2 cups whole milk
4 large eggs
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish



Recipe

Heat the oven to 375 degrees and place the rack in the bottom third of the oven. Place 2 muffin tins [or popover pan] in the oven to warm.

In a small sauce pan, over medium heat warm the milk to about 125 degrees – do not boil. Remove from heat. In a large bowl, whisk the eggs, salt and black pepper, mixing well. Whisk the milk into this slowly. Add the flour and mix until just combined – slightly lumpy is fine.

Remove the muffin pans from the oven and spray well with cooking spray. Pour about 1/3 of a cup of batter into each of the 16 muffin cups. Place a cube of cheese on top of the batter in each cup.

Bake about 40 minutes, until puffed and very golden brown, without opening the door – they could collapse. Remove the popovers from the pans. Pierce the tops with a small, sharp knife and sprinkle with the grated cheese. Serve hot.

Makes 16 popovers.