JARLSBERG POPOVERS
Make and share this Jarlsberg Popovers recipe from Food.com.
Provided by Lavender Lynn
Categories Cheese
Time 25m
Yield 4 popovers
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Grease 4 standard size muffin cups ( 2 1/2 inch diameter ) of a 6 cup muffin tin.
- Sift flour and salt into a bowl. In separate bowl beat egg, milk. butter and mustard. Pour over dry ingredients and stir to form a batter. Do not beat mixture!.
- Fill bottom of each muffin cup with 1 Tbs of the cheese to evenly distribute over bottom of muffin cup. . Divide batter among the muffin cups and sprinkle top of batter with remaining Tbs of the cheese. Fill the empty muffin tins 1/2 way with water. Bake 15 to 20 minutes or until puffed and golden. Carefully remove from oven. Remove from muffin tin and serve warm.
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Syed Mohammad Jassim
[email protected]These popovers were a bit too dry for my taste, but they were still good. I think I might have overbaked them.
Abir Hussen
[email protected]I've made these popovers several times now and they always turn out great! They're so easy to make and they're always a hit with my family and friends.
Rehan King
[email protected]These popovers were a bit too cheesy for my taste, but they were still good. I think I would use less cheese next time.
Akhi Mondal
[email protected]These popovers were amazing! I used a combination of sharp cheddar and Gruyère cheese, and they turned out perfectly. They were light and fluffy, with a crispy exterior and a cheesy, eggy interior. I served them with butter and jam, and they were a h
FOXY 212
[email protected]I'm not a huge fan of popovers, but these were pretty good. They were light and fluffy, with a crispy exterior and a cheesy, eggy interior. I served them with butter and jam, and they were a hit with my family!
Ntombi Ndlovu
[email protected]These popovers were easy to make and turned out great! I used a muffin tin instead of a popover pan, and they still puffed up nicely. I served them with butter and honey, and they were delicious!
Supriya Neupane
[email protected]These popovers were a bit too cheesy for my taste, but they were still good. I think I would use less cheese next time.
Nettie Sbongile
[email protected]These popovers were delicious! I used a combination of sharp cheddar and Gruyère cheese, and they turned out perfectly. They were light and fluffy, with a crispy exterior and a cheesy, eggy interior. I served them with butter and jam, and they were a
Moises Garcia
[email protected]I was disappointed with these popovers. They didn't rise very much and they were a bit dry. I think I might have overmixed the batter.
Valeria Herrera
[email protected]These popovers were a bit tricky to make, but they were worth the effort. They were light and fluffy, with a crispy exterior and a cheesy, eggy interior. I served them with butter and jam, and they were delicious!
Caydon Ivey
[email protected]I love popovers and these were some of the best I've ever had. The Jarlsberg cheese gave them a really nice flavor. I will definitely be making these again!
Zull Norain
[email protected]These popovers were easy to make and turned out great! I used a muffin tin instead of a popover pan, and they still puffed up nicely. The cheese flavor was subtle but delicious.
Don Moonbwo
[email protected]I followed the recipe exactly and the popovers turned out perfectly. They were golden brown and crispy on the outside, and soft and fluffy on the inside. The Jarlsberg cheese added a lovely cheesy flavor. I served them with butter and jam, and they w
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[email protected]These popovers were a hit with my family! They were light and fluffy, with a cheesy, slightly nutty flavor. I used sharp cheddar cheese, but I think Gruyère or Gouda would also be delicious. I will definitely be making these again!