Popovers, which are believed to have originated in New England, are related to England’s Yorkshire pudding and share an almost-identical ingredient list. In testing, we found using low-fat milk yields crisper, airier popovers. Also, having the batter at room temperature promotes a higher rise, so make sure the eggs are at room temperature and the milk is barely warm before mixing. Finally, poking the popovers with a skewer and baking them for another minute allows steam to escape, which helps prevents the pastries from deflating as they cool. This recipe works in a nonstick 6-cup popover pan or you can use a nonstick muffin pan to make 10 smaller popovers; the baking time will be the same.