BLUE CHEESE POPOVERS

Blue Cheese Popovers image

I'm very excited to show you this new, and possibly slightly improved, popover recipe. While we may have tweaked the ingredient amounts a little bit, we are still going to be using our foolproof, cold-oven method for making these. The reason this technique is so fun to use, is that it's literally the opposite of everything every popover expert says you should do.

Provided by Chef John

Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes

Time 1h40m

Yield 14

Number Of Ingredients 9

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Ingredients

5 large eggs, at room temperature
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
2 cups whole milk, at room temperature
¼ cup vegetable oil
2 cups all-purpose flour
1 tablespoon unsalted butter, softened
nonstick vegetable oil cooking spray
½ cup crumbled blue cheese, or to taste

Steps:

Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended.
Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, about 30 to 35 minutes. Poke each popover with a knife to allow steam to escape. Serve hot.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 15.5 g, Cholesterol 75.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 243.8 mg, Sugar 1.8 g