Caramelized Shallot Popovers
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
55
Sourness
47
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Salt1 tbsp
Rosemary (chopped fresh)1 cup
Aged Cheddar (grated)1 cup
Bacon Fat2 cups
Flour2 cups
MilkDirections:
1
Preheat the oven to 450 degrees F
2
For the garnish: In a skillet, heat the oil on medium heat and cook the shallots until caramelized, about 10 minutes
3
Season with salt and pepper
4
Set aside
5
For the popovers: Place 6 ramekins on a baking tray and put a spoonful of duck fat into each ramekin
6
Place the tray in the oven and let warm for about 5 minutes so that the fat melts, but doesn't burn
7
Meanwhile, mix the flour and salt in a bowl
8
In a saucepan, heat the milk on low heat for about 5 minutes
9
In a large bowl, whisk the eggs until they get very frothy, 2 to 3 minutes
10
Slowly add the hot milk and continue to whisk
11
Stir the liquid ingredients into the flour mixture stirring the batter just until mixed
12
Do not over beat
13
Take the pan out of the oven and pour the batter into each ramekin, about three quarters full
14
Divide the caramelized shallot mixture on top of each popover and cover with rosemary, grated Cheddar and freshly ground pepper
15
Bake in the oven until they start to look crusty and golden brown, about 15 minutes
16
Reduce the oven temperature to 350 degrees F
17
Continue cooking for about 15 minutes
18
Make a small incision in each popover 5 minutes before the time is up to release the steam and dry the inside of the popovers
19
The popovers will be puffy, light, and golden brown