Gigantic Gruyere Cheese Popovers

Step 1: Place a 12-cup popover pan in the cold oven. Preheat to 350 degrees. Allow the pan to stay in oven for 10 minutes (timed 10 minutes from cold to hot oven, the pan must be very hot before adding in the batter, if it needs a longer time then leave it in the oven, DO NOT spray the pan with cooking spray that will be done after the pan is hot).

Step 2: Sift together flour and 1 tablespoon plus 2 teaspoons coarse salt onto a piece of parchment paper; set aside.

Step 3: In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.

Step 4: Using a tea towel carefully remove hot popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Immediately fill each cup with batter so it is level to the top; top with gruyere cheese.

Step 5: Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 25-35 minutes more.

Step 6: Invert pan and remove popovers. Serve immediately.

Step 7: Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.