Popovers with Gruyere Cheese

Source

Author: Bob and Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Servings

Yield: 16 Popovers

Ingredients
2	c	unbleached All-Purpose flour
1	t	Salt
2	c	Whole Milk, make it the good kind with cream floating

4	lg	Eggs
1	c	Gruyere cheese, shredded
		Vegetable Oil spray

1	Place muffin pans in the oven and preheat oven to 350ºF
2	Whisk flour and salt in medium bowl to blend.
3	Heat milk in small, heavy saucepan over medium heat until very warm, about 125 degrees. Do Not Scald!
4	Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
5	Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/2 cup batter into each of 16 muffin cups. Top each with 1 tablespoon cheese. Bake until puffed and deep brown, about 40 minutes.
6	Remove popovers from pan and immediately cut a slit in the top of each to release the steam. Serve immediately.

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Tips

Note: The key to making popovers that won't deflate as soon as they come out of the oven is to cut a slit in the top while they are still hot. That releases the steam and allows the popovers to dry slightly inside. Popovers are not easy to reheat because they will flatten, so plan to take them out of the oven just before serving.