Ingredients:
- 4 Large Eggs, room temperature
- 1 ½ cups Whole Milk, room temperature
- 4 Tbsp Unsalted Butter, melted (for the batter)
- 2 Tbsp Unsalted Butter (for greasing the pan)
- 1 ½ cups All-Purpose Flour, sifted
- 1 tsp Fine Sea Salt
- ½ cup Blue Cheese, crumbled (such as Stilton or Roquefort)
- 2 Tbsp Fresh Chives, finely minced
Instructions:
- Melt 4 Tbsp of butter and set aside to cool slightly. In a large bowl, combine the room-temperature milk and beaten eggs. Whisk thoroughly until smooth. Add the slightly cooled melted butter.
- In a separate bowl, whisk together the sifted flour and salt. Gradually add the dry mixture to the wet mixture, whisking just until the flour is fully incorporated and the batter is smooth and thin, like heavy cream. Stop mixing immediately to avoid developing too much gluten.
- Gently fold in the crumbled blue cheese and the minced chives.
- Cover the bowl tightly and refrigerate the batter for a minimum of 30 minutes. (This chilling is essential for a dramatic rise.)
- Place the popover tin (or deep muffin tin) on the middle rack. Preheat the oven to 450°F (230°C). Allow the tin to heat for at least 10 minutes while the oven reaches temperature.
- Carefully remove the piping hot tin. Divide the remaining 2 Tbsp of butter evenly into the popover cavities. Quickly return the tin to the oven for 2 minutes to get the fat smoking hot.
- Remove the tin and immediately pour the chilled batter into the prepared cavities, filling each about ¾ full.
- Immediately return the filled tin to the oven. Bake at 450°F (230°C) for exactly 20 minutes. Do not open the oven door during this phase.
- After 20 minutes, without opening the door, reduce the oven temperature to 375°F (190°C).
- Bake for another 10 to 15 minutes, or until the popovers are deeply golden brown and have set firmly on the outside.
- When cooked, pierce the side of each popover with a small skewer or knife tip to release steam (preventing collapse). Serve immediately while they are still tall and crisp.