Popovers With Gruyere

Makes 16

Ingredients

• 2 cups all purpose flour
• 1 1/4 teaspoons salt
• 2 cups whole milk
• 4 large eggs
• Nonstick vegetable oil spray
• 1 1/2 cups grated Gruyère cheese (about 6 ounces)

Method

Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. 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). Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan. Quick tip- if you use a very sharp knife and puncture the popovers when they come out of the oven, they will stay puffy. This is due to the steam being able to escape the popover before it cools and contracts, deflating the popover in the process.