Gruy�re 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
1� teaspoons salt
� teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruy�re 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.
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