• Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Makes about 24 to 26


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1/2 cup Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1/2 cup water
  • 1/3 cup butter, cut in small pieces
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup Robin Hood® All Purpose Flour
  • 4 eggs
  • 1 cup grated old Cheddar cheese
  • 2 tbsp grated Parmesan cheese
  • Pinch ground nutmeg (optional)

Serving Size: about 24 to 26


Serving Size: about 24 to 26

  • In a saucepan, combine evaporated milk, water, butter, salt and pepper. Bring to a boil. Remove from heat and stir in flour all at once, stirring until dough forms a ball. Return to medium heat, and cook, stirring for 2 to 3 minutes.
  • Remove from heat and transfer dough to a bowl. Cool mixture 5 minutes. Add 3 eggs, one at a time, beating each one in completely. Beat the fourth egg separately and add approximately half of egg (use remaining beaten egg to lightly brush puffs). Stir in both cheeses and nutmeg.
  • Drop dough (about 4 across and 6 down) in 1 ½ tbsp (22 mL) mounds onto a parchment-lined baking sheet. Brush lightly with remaining beaten egg. Bake in a preheated 400ºF (200ºC) oven for 28 to 30 minutes, until puffed and golden brown. Remove to a wire rack. Serve warm or at room temperature.


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