Gouda and black pepper Popovers

(Click on image for larger view)

Baking is less forgiving than many other cooking technologies, and more exacting in its recipes; I like to experiment and thus work in this arena less frequently than others.  I came across a base recipe not long ago which looked delicious and simple and seemed to leave itself open to a bit of interpretation so I gave it a shot.  I used a muffin pan, as I could not find a popover pan.  Some of the popovers came out looking a little funny and I lost some presentation points, but the result was great.

The base recipe appeared recently on Tasting Table ("Gruyere and Black Pepper Popovers").

https://webmail.nethere.net/x/m/view.php?thismailbox=INBOX&index=14115&id=2&actionID=113&mime=3c5a08e259073c342addb7f7ddbe5f40

I found these to be light and airy inside with a crisp exterior.  My attempt came out rich and savory with the addition of a little sweet creamery butter and a touch of smoky paprika and cinnamon.  They really satisfied!

THE RECIPE

1 1/2 cups whole milk
2T sweet butter
3 large eggs
1 1/4 t sea salt
1T smoked paprika
3/4 t freshly cracked black pepper
1/2 t ground cinnamon
1 1/2 cups all-purpose flour
3 oz. Gouda cheese, cut into 12 cubes (feel free to substitute any other semi soft cheese you prefer)

Preheat oven to 375 degrees Fahrenheit.  Place muffin or popover pan on a lower rack.  Meanwhile, heat the milk and butter over medium flame until warm and the butter has melted. 

Whisk together the eggs and spices until smooth; slowly stir in the hot milk and butter.  Add the flour in small increments and whisk until smooth.

Once the above steps have been completed, pull the pan out of the oven and coat thoroughly with pan release spray.  Pour the batter evenly among the baking cups and top each with a cube of cheese.  Bake at 375 Fahrenheit for 40 minutes.

RESIST the temptation to peek in the oven, or as my Mom would say when she was baking, "For God's sake, don't go stomping around the house, or it will fall!".

Serve the popovers immediately, and don't be afraid to top with some grated cheese or more butter.