Cheesy Popovers are perfect for anytime…
…Irresistible… I dare you to only eat one.
- 1 cup whole milk, heated
- 2 large eggs at room temperature
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup Gouda cheese, grated (plus more to stuff the popovers)
- 1 tablespoon fresh Rosemary
- Preheat oven to 450F Degrees.
- Use either butter or oil to generously grease the muffin or popover baking pans.
- In a medium saucepan, heat the milk until you see tiny bubbles on the edges of the pan and pour heated milk in heatproof bowl.
- With whisk attachment on standing mixer, on medium speed, whisk milk to allow it to cool down a little bit before adding eggs (so it doesn’t cook the eggs).
- In a small bowl, use a fork to beat the eggs and then add to the milk mixture.
- Whisk the ingredients together for approximately two minutes.
- In a medium bowl, whisk together the flour, salt and black pepper.
- Add the dry ingredients all at once to the wet ingredients in the mixer.
- Continue to mix until the ingredients are fully combined with little to no lumps left in the batter. The consistency of the batter will be thin.
- Mix 1/2 cup Gouda cheese into batter.
- Place the muffin or popover baking pans in the oven for 1 minute to heat up (make sure the butter or oil used to grease the pan does not start to brown).
- Evenly divide the batter and sprinkle each one with Gouda cheese and Rosemary.
- Place baking pan back into the oven.
- Bake for 15 minutes at 450F Degrees.
- Lower the oven temperature to 350F Degrees and continue to bake for another 15 minutes (do not open the oven at any point in time) and remove from oven afterwards.
- After the popovers are removed from the oven, remove them as soon as possible from the baking pans and place on a wire cooling rack.
- Using a small knife, poke a hole on the bottom of each popover to release the hot air. This will help ensure that the popover does not deflate after it cools down.
- Cut the top half way and stuff with grated Gouda cheese