Green Onion-Parmesan Popovers

From Bon Appétit, December 2005, by Bruce Aidells and Nancy Oakes These popovers are like individual Yorkshire puddings. To make a dozen large popovers, just double the recipe and use two pans. Companion recipes are Standing Rib Roast With Porcini and Bacon Sauce, Porcini and Bacon Sauce, and Horseradish Cream Sauce.

• Ready In: 53 mins
• Yields: 6-12 popovers

Ingredients

• 3  tablespoons unsalted butter, melted
• 1⁄2 cup unsalted butter, melted
• 2⁄3 cup  finely grated parmesan cheese, plus
• 1⁄2 cup  finely grated parmesan cheese
• 8  large eggs, room temperature
• 2 2⁄3 cups  whole milk, room temperature
• 3  large green onions, finely chopped
• 2 2⁄3 cups all-purpose flour
• 1 1⁄2 teaspoons salt

Directions

1. Preheat oven to 375°F.
2. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese.
3. Beat eggs to blend in large bowl.
4. Beat in milk and green onions, then remaining 1/2 cup melted butter.
5. Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).
6. Divide batter among muffin cups.
7. Bake popovers without opening oven 'til puffed and crusty brown, about 38 minutes for small, 48 minutes for large; turn out of pan and serve hot.
8. Makes 12 small or 6 large.