Bacon and Fontina Popovers
Equipment Required: Popover pan ideally, but a muffin pan will work also.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 1 dozen
- 6 tablespoons unsalted butter melted and divided
- 1 teaspoon kosher salt
- 2 1/2 cups flour
- 2 1/2 cups milk
- 6 eggs
- 1 cup fontina cheese finely grated
- 6 strips of bacon cooked until crisp and chopped small
Preheat your oven to 425 degrees F and divide 4 tablespoons of unsalted butter among the 12 molds of a popover pan. Set aside.
In a medium bowl, whisk together the salt and flour. Set aside.
In a heavy-bottomed medium saucepan, combine the remaining 2 tablespoons of unsalted butter and milk. Warm slowly over medium low heat, until just heated through. Do not bring to a boil. Remove from heat.
In the bowl of you stand mixer with whisk attachment fixed (or with a handheld mixer), beat the eggs until frothy, about 1 minute. With the mixer set on low speed, slowly drizzle the warmed milk into the eggs until combined. Gently fold in the flour mixture until just combine and then fold in the cheese and bacon.
Divide the batter evenly among the molds, filling each mold about 3/4 of the way up. Bake the popovers for 25 minutes and then decrease the heat to 300 degrees F. Bake for 10 minutes more or until the popovers are golden.
Serve warm with butter or jam. Enjoy!