Popovers by BLT Steak

Submitted by Late Night Gourmet

"I took my wife to BLT Steak in Las Vegas to celebrate her birthday recently, and they had the best bread we've ever had in our lives. I was amazed later in the meal when the server brought me the recipe. This recipe uses the same ingredients, proportions, and directions as the original, but is adapted for cupcake pans (the original was double the quantity, and used a special popover pan). The time for the smaller popovers is less than the 50 minutes for the original, larger popovers. For those who've never made popovers, there is no yeast or baking powder in the recipe: the bread rises entirely as a result of the steam created by evaporating milk."

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 16

ingredients

• 4 eggs, beaten
• 2 cups milk
• 1 teaspoon kosher salt
• 2 cups flour
• 1 cup gruyere, grated

directions

1. Place cupcake pans in the oven. Heat the oven and pans to 350°F
2. Heat the milk for 1 minute in the microwave or over low heat in a pan, then set aside. Whisk eggs until frothy and slowly whisk in milk (so as not to cook the eggs). Set the mixture aside.
3. Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. Once combined, remove the cupcake pans from the oven and spray with non-stick vegetable spray.
4. While the batter is still slightly warm or room temperature (definitely not cool), fill each cupcake cup 3/4 full. Top each cup with about 1 tablespoon of grated gruyere.
5. Bake at 350 degrees for 35 minutes, rotating pans 1/2 turn halfway through baking. Remove from oven, remove from pan, and serve immediately.