Giant Cheese Popovers Recipes

GIANT CHEESE POPOVERS

Steps:

• Place a popover pan with 12 cups in the oven and preheat to 350 degrees.
• Sift together flour and salt onto a piece of parchment paper; set aside.
• In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
• Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.
• Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
• Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.

GIANT-SIZED POPOVERS

Steps:

• Preheat oven to 400 degrees F.
• Beat eggs in a medium sized bowl until light and fluffy.
• Add milk and 1 TBSP butter, mixing well.
• Combine dry ingredients; add to egg mixture, and beat until smooth.
• Butter 6 custard cups generously.
• Set the cups in a jellyroll pan, and place in a 400 F degree oven 5 minutes before filling.
• Remove from oven.
• Spoon batter evenly into the cups.
• Bake at 400 F for 25 minutes; reduce the temperature to 350 F and bake an additional 20-25 minutes.
• Turn off heat, and allow to stand 5 - 10 minutes.
• (They should be extra large, empty crusty shells.).
• Serve hot with butter, jam or jelly.

CHEESY POPOVERS

Steps:

• Special Equipment: 24-cup mini muffin tin
• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
• Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
• Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.