Preheat oven to 450° F. Spray a 6-cup popover pan, six 6-ounce custard cups, or a standard muffin pan with cooking spray. Take care to spray the cups and the area between the cups. Set aside.

In a medium bowl, beat eggs slightly. Beat in remaining ingredients just until smooth, taking care to not over mix. Mixture will be very thin and pourable, somewhat like heavy cream.

Divide dough mixture between cups of popover pan (about halfway full for each cup). Bake 20 minutes without peeking. It's very important to keep the oven door shut and the heat inside!

Then decrease oven temperature to 350° F and bake 16 to 20 minutes longer, until popovers are a deep golden brown. Immediately remove popovers from cups and, with a sharp knife tip, cut a small slit into each of the tops to release some of the steam and prevent sogginess. Serve immediately..