Description
Inspired from Fine Cooking Cheese, Winter 2015
Ingredients
Scale
- 4 oz. goat cheese, at room temperature
- 1 ½ cups whole milk, at room temperature
- 4 large eggs, at room temperature
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon Dijon mustard
- 1 1/3 cups unbleached all-purpose flour
- ¾ teaspoon kosher salt
- 1/8-teaspoon cayenne
- Organic canola spray
Instructions
- Arrange an oven rack in the middle of the oven and slide in a popover pan or two 6-cup muffin pans onto the rack.
- Preheat oven to 450 degrees F.
- In a food processor, fitted with metal blade, add the goat cheese and ½ cup of the milk. Blend until smooth, then add the remaining milk, eggs, melted butter, and mustard. Process until blended, about 10 seconds. Add the flour, salt, and cayenne and pulse a few times until blended. Do not over mix! Pour mixture into a large measuring cup or pitcher for easy pouring.
- Once the oven is hot, carefully remove the pan from the oven, and spray with cooking spray. Pour the batter evenly into the heated tins (fill each cup one-half to two-thirds way full) and immediately slide the pans back into the oven.
- Bake until the popovers are puffed and well browed, about 25 minutes. Resist the urge to open the oven door, especially during the first 20 minutes of baking.
- To reheat: Preheat oven to 300 degrees F and heat until they are warm.
Notes
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