Years ago I had one of my first cheese popovers. I came home from NYC and told Bruce about this delightfully decadent pillow of cheesy heaven. He decided one day to buy a popover pan and try to re-create what I had described. As usual he wanted to put his own spin on these cheese popovers!
As a result, he has made these when we have steak, as an extra cheesy side dish.We also serve them on Christmas Day with beef Wellington! We promise you these are worth it.
Ingredients for Cheese Popovers:
- All-Purpose Flour: Provides the structure and body for the popovers.
- Salt: Enhances the overall flavor.
- Whole Milk: Adds moisture and richness, contributing to the tender crumb.
- Large Eggs: Offer leavening and structure, helping the popovers rise and become airy.
- Nonstick Cooking Spray: Ensures easy release of the popovers from the pan.
- Sharp Cheddar Cheese: Infuses a robust, tangy flavor and adds a delightful cheesiness throughout.
How to make Double Cheese Popovers:
- Preheat the Oven: Place a 6-cup popover pan in the bottom third of the oven and preheat to 400°F (204°C).
- Warm the Milk: In a heatproof bowl, warm the whole milk in the microwave until small bubbles form around the edges.
- Prepare Dry Ingredients: Measure out the all-purpose flour and salt onto a piece of waxed paper and set aside.
- Whisk Eggs: In a large bowl, whisk the large eggs until frothy, about 2 minutes.
- Combine Ingredients: Slowly whisk the hot milk into the eggs, whisking constantly to prevent cooking the eggs. Gradually whisk in the flour mixture until almost smooth.
- Prepare the Pan: Remove the preheated popover pan from the oven and quickly spray the cups with nonstick cooking spray.
- Fill the Pan: Fill each cup halfway with batter, sprinkle with sharp cheddar cheese, then fill to the top and sprinkle more cheese over each.
- Bake: Return the pan to the oven and bake for 30-40 minutes, rotating halfway through, until the popovers are browned and puffed. Avoid opening the oven after rotating.
- Serve: Invert the pan to remove the popovers and serve immediately.
Three Reasons You’ll Love This Recipe:
- Cheesy Goodness: The double dose of sharp cheddar provides a rich and tangy flavor in every bite.
- Impressive Presentation: These tall, golden-brown popovers make a stunning addition to any meal, elevating your dining experience.
- Versatile Side Dish: Perfect alongside steaks, roasts, or soups, making them suitable for various occasions, from casual dinners to holiday feasts.
How to store Cheese Popovers:
- Room Temperature: Store any leftover popovers in an airtight container at room temperature for up to 1 day.
- Reheating: To reheat, place the popovers in a preheated 350°F (175°C) oven for about 5-10 minutes until warmed through and crisp.
- Freezing: For longer storage, freeze the popovers in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 1 month. Reheat directly from frozen in a 350°F (175°C) oven for 10-15 minutes.
Servings: 6 popovers
Ingredients
Ingredients for cheese popovers:
- 2 cups all-purpose flour
- 1 tablespoon salt
- 2 cups whole milk
- 4 large eggs
- Nonstick cooking spray
- 2 cups freshly grated sharp white or orange cheddar cheese
Instructions
- Place a 6-cup popover pan in the bottom third of an oven. Pre-heat oven to 400 degrees, with pan in oven.
- In a glass heat proof bowl, warm the milk in the microwave until small bubbles form around the edges. Measure out the flour and salt onto a piece of waxed paper and set aside. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.
- Place 2 hot pads on the counter. Remove the popover pan from the oven and set on the hot pads. Quickly spray the cups with nonstick vegetable spray. Fill the prepared cups half way with batter and sprinkle each with cheese. Fill the rest of the way and sprinkle more cheese over the tops, reserving the rest for the 2nd batch of popovers.
- Return the pan to the oven and bake for 30-40 minutes minutes, rotating the pan half way through. Continue baking until the popovers are browned and puffed, do not open the oven after rotating the pan. Invert the pan and remove the popovers. Serve immediately.
Tried this recipe?Let us know how it was!
Check out these side bread recipes!
Easy Bacon & Cheese Muffins Recipe
We think you will love them!!
What if I only have a muffin pan?
Patsy,
That is perfectly fine! A popover pan will give you popovers with a taller base and a more defined “mushroom” top, but a muffin pan will bake popovers just fine, they will just not be as tall!
We hope you enjoy these! Let us know with a rating if you try them out!
Best,
Bruce and Dina