Popovers from BLT Steak Miami

serves twelve
Ingredients

3 c milk
3 c flour
1 Tbsp Kosher salt
6 eggs
6 oz gruyère cheese, grated
Method
Place a six-cup popover pan in the bottom third of an oven. Put a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF. In a small saucepan, warm the milk over medium-high heat until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs for about two minutes, until frothy. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook. Then gradually whisk in the flour mixture until almost smooth. Remove the popover pan from the oven and spray the cups with nonstick vegetable spray. Fill the prepared cups about 3/4 full with batter and sprinkle each with 1/2 ounce of the gruyère cheese. Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Do not open the oven after rotating the pan. Continue baking the popovers until they are browned and puffed, likely for 30 more minutes.

To serve: Invert the pan and remove the popovers. Serve immediately. Then, using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes, and repeat the steps above to bake the remaining batter.
Enjoy!