Cheesy Popovers

Name: Cheesy Popovers
Total time: 90 min
Yield: 6 large or 12 muffin-size
Ingredients: 3 Large Eggs, room temperature; 1 Large Egg White, room temperature; 1¾ cups Whole Milk, warmed (about 120°F); 165 g Bread Flour; 2 Tbsp Butter, melted; 1 cup Grated Cheddar Cheese; 1 tsp Kosher Salt; ½ tsp Black Pepper; ½ tsp Garlic Powder

Cheddar popovers with crisp golden edges and airy centers.

Ingredients

3 Large Eggs, room temperature
1 Large Egg White, room temperature
1¾ cups Whole Milk, warmed (about 120°F)
165 g Bread Flour
2 Tbsp Butter, melted
1 cup Grated Cheddar Cheese
1 tsp Kosher Salt
½ tsp Black Pepper
½ tsp Garlic Powder

Method

PREHEAT: Place a popover pan or muffin tin in the oven. Preheat to 450°F and allow the pan to heat for at least 10 minutes after the oven reaches temperature.
MAKE THE BATTER: Whisk the eggs and egg white until lightly foamy. Slowly whisk in the warm milk. Add salt, black pepper, garlic powder and melted butter. Add the flour and whisk just until combined, small lumps are fine. Fold in half of the grated cheese. Rest the batter for 15–30 minutes for better hydration and improved steam expansion.
PREPARE THE PAN: Remove the hot pan from the oven. Coat each well with nonstick cooking spray to avoid sticking.
FILL: Fill each well about ¾ full with batter. Sprinkle the remaining cheese evenly over the top.
BAKE: Bake at 450°F for 20 minutes, until the popovers have dramatically risen. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15 minutes, until deeply golden and fully set.
SERVE: Remove from the oven and serve immediately.