Step 1

Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF.

Step 2

In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.

Step 3

Remove the popover pan from the oven and spray the cups with nonstick vegetable spray. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.

Step 4

Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan.

Step 5

Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter. Makes 12 popovers.

Step 6

Recipe courtesy of BLT Steak.