Name: Christina Tosi's Popovers
Yield: 1
Ingredients: 3 large eggs -; 2 large egg whites -; 1 3/4 c. whole milk -; 1 3/4 c. all-purpose flour -; 2 tsp. sugar -; 2 tsp. kosher salt -; 1/4 tsp. freshly ground black pepper -; 1/4 lb. Gruyère, Swiss, or any kind of cheese you got, shredded -

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Ingredients for - Christina Tosi's Popovers

1. 3 large eggs -

2. 2 large egg whites -

3. 1 3/4 c. whole milk -

4. 1 3/4 c. all-purpose flour -

5. 2 tsp. sugar -

6. 2 tsp. kosher salt -

7. 1/4 tsp. freshly ground black pepper -

8. 1/4 lb. Gruyère, Swiss, or any kind of cheese you got, shredded -

How to cook deliciously - Christina Tosi's Popovers

1. Stage

Heat the oven to 425°F. Grease a 12-cup muffin pan.

2. Stage

Measure all of the ingredients except the cheese into the pitcher of a blender. Blend on medium-low until smooth and well combined. The batter will be rather thin—don’t panic.Pour 1⁄3 cup batter into each cup. (Some people swear by preheating the muffin pan, but it’s up to you. If it’s too early in the morning, I never do.) Each cup should be a little more than half-full. Scatter the shredded cheese evenly over the center of the filled cups.

3. Stage

Put the popovers in the oven and bake for 30 to 40 minutes, until tripled in size, hollow in the center, and a healthy golden brown on the outside. You can stalk this process from the window of your oven, but DO NOT OPEN THE DANG DOOR until they’re done. Just don’t. This is an extremely fragile process. Opening the oven will prevent your batter from popping over, and in turn, prevent these from fulfilling their life’s purpose.

4. Stage

Pop out of the pan and dig in immediately.