Garlic Parmesan Popovers
- Yield 6 servings
In a puff of steam, the crispy shell of a popover gives way to a soft and slightly custardy inside. This savory variety would elevate a humble bowl of soup to something special.
Heating the milk briefly with the garlic infuses the milk with a subtle garlic flavor and makes the butter easier to incorporate. You can bake popovers in a special popover pan, or standard muffin tins; either way, preheat the cups so the batter can crawl up the sides and rise to full capacity.
- 3/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1/4 teaspoon salt
- 2 to 3 tablespoons freshly grated Parmesan cheese
- 1 medium garlic clove, very finely minced
- 1 cup 2 percent reduced-fat milk
- 1 tablespoon unsalted butter, melted
- 2 -- eggs, beaten
- Preheat oven to 450F.
- In a bowl, stir together flours, salt and cheese. In a large glass liquid measuring cup or bowl, add garlic to milk and heat milk until just lukewarm, about 30 seconds in the microwave. Whisk in butter and then eggs. Gradually add flour mixture, stirring with a whisk.
- Place popover pans or muffin tins in preheated oven 3 minutes. Remove from oven and spray liberally with cooking spray. Divide batter among cups, filling until half full. Bake 10 minutes; reduce heat to 350F and bake 15 to 20 minutes, until golden. (The insides should be soft but not gummy.) Remove from pans and serve immediately. Popovers will deflate. Makes 6 full-size popovers or 12 muffin-size popovers.