Manchego & black pepper popovers
Popovers are light, airy and eggy. Imported Manchego cheese adds a burst of fruity, tangy flavor. Serve them warm with butter or jam. Perfect on your brunch or dinner table.
- 2 cups whole milk
- 4 large eggs
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups all-purpose flour
- 4 ounces Imported Manchego cheese cut into small cubes, plus freshly grated cheese for garnish
- Preheat the oven to 375˚ and position a rack in the bottom third. Place popover pans in the oven to warm. In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.) Remove the pans from the oven. Spray the pans generously with nonstick cooking spray. Pour enough batter into each cup to fil ¾ high. Set cubes of the cheese on top of the batter in each cup. Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Manchego and serve immediately.