|Vegetable shortening/Nonstick spray coating||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
Using 1/2 teaspoon shortening for each cup, grease bottom and sides of six 6-ounce custard cups or the cups of a popover pan.
Or spray cups with nonstick coating.
Place custard cups in 15x10-inch baking pan.
Using wire whisk or rotary beater, in medium mixing bowl beat eggs, milk and oil until combined.
Add flour and salt.
Beat until smooth.
Fill prepared cups half full with batter.
Bake in preheated 400°F convection oven on rack #2 or #3 offset for 28 to 30 minutes (or bake in preheated 400°F radiant bake oven 38 to 40 minutes) or until golden brown and very firm.
Immediately after removing popovers from oven, use tines of fork to prick each popover to let steam escape.
Turn off oven.
For crisper popovers, return popovers to the heated convection oven 4 to 6 minutes (or return popovers to the heated radiant bake oven 5 to 10 minutes) or until desired crispness is reached.
Remove popovers from cups and serve immediately.