The perfect popover rests high above the pan like a mountain summit. A crispy exterior and buttery custard-like interior make eating this like being close to heaven. These are a little work at the end, but here is my recipe:
(makes 6 popovers)
*Greasing the pans with shortening ensures the best release. Do NOT use butter, and do NOT open the oven during the baking process.
3 large eggs
2 cups low-fat milk (heated to 110 degrees approximately)
3 tblsp unsalted butter, melted and slightly cooled
2 cups bread flour
1 tsp. salt
1 tsp sugar
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease interior of 6-cup popover pan with shortening, then dust lightly with flour. Whisk eggs in bowl until light and foamy, then slowly whisk in milk and butter until combined.
Combine bread flour, salt and sugar in a large bowl. Whisk in 3/4 of milk mixture into flour mixture until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large liquid measuring cup, cover with plastic wrap and let sit at room temperature for 1 hour.
Uncover batter and whisk to recombine, then pour into prepared popover pan (batter will not quite reach top of cups). Bake until they just begin to turn brown, about 20 minutes. WITHOUT OPENING THE OVEN, DECREASE OVEN TEMPERATURE TO 300 DEGREES, and continue to bake until popovers are golden brown all over - 35 to 40 minutes longer. Using a wooden skewer, open oven door and poke a small hole in the top of each popover, close oven and bake 10 minutes longer.
Transfer popover pan to a wire rack, poke again with skewer and let cool for 2 minutes. Turn popovers out and serve!