Gruyère and Black Pepper Popovers

By stancec44

Ingredients

• 2 cups whole milk
• 4 large eggs
• 11 ⁄2 teaspoons salt
• 1 ⁄2 teaspoon freshly ground black pepper
• 2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 375 and position a rack in the bottom third of the oven. Place 2 muffing pans, (or enough to make 16 popovers) in the oven to warm.

2. In a small saucepan, warm the milk over medium heat until it is hot (about 125 degrees) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and pepper until smooth. Slowly whisk in the just combined. (It may be slightly lumpy.)

3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about 1/3 cup of the batter into each of the muffin cups. Set a cube of the cheese on top of the batter in each cup.

4. Bake the popovers until puffed and deep golden-­ brown, about 40 minutes (do not open the oven door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.