In a medium sized bowl, crack the eggs and remove any shells from the bowl. Whisk the eggs to break the yolks, continue until combined thoroughly.

Add the milk into the egg mixture. Whisk thoroughly to combine. If you are interested in enhancing the flavor, first steep the milk in a small pot, with the confit garlic paste & dried herbs for about 20 minutes at a very low heat. Then remove the pot from the stove and allow the milk to come to room temperature. When the milk has cooled down you may then use the flavored milk in your batter.

In a separate bowl, measure out the flour. Using your whisk, gently fluff up the flower to break up any clumps. Then, all at once, dumb the flour into the mixing bowl containing the egg/milk mixture.

Using the whisk, thoroughly whip the ingredients in the mixing bowl until combined. This should take between 5-10 minutes as you are looking to remove as many clumps of flour as possible. When the batter has come to a thin, crepe like consistency, you can begin the next step.

Melt your butter in a small sauce pot or sautee pan. Pour the melted butter into your flour bowl, and using your ladle slowly drizzle the batter into the warm butter while whisking. This will allow the butter and milk to emulsify together, and keep clumps of cold butter forming in the batter. This process is commonly known as tempering.

Take your egg/milk/flour/butter mixture and combine it into your medium sized, main mixing bowl. Whisk the combine all the ingredients. Wrap with plastic wrap and store the bowl in a warm area until you are ready to bake. It is suggested you allow the batter to rest for a minimum of 1 hour.

After resting the batter for 40 minutes, turn on your oven to 450ºF. Place your popover pan, or muffin pan, into the preheating oven. Allow them to rise in temperature together.

When the oven is fully up to temperature, remove the pan. Spray the pan with pan spray, or coat with melted butter. For added flavor, consider using your fat drippings from any whole roasts of steak you may be cooking for your meal.

With the pan thoroughly greased, use the ladle to pour the batter into each part of the pan. Filling them to the top by about 1/4 inch.

When all of the pan is full of batter. Place the pan into the oven on a low hanging rack. Bake the popovers at 450ºF for 25 minutes. It is very important you DO NOT open the door while baking.

When the alarm goes off, adjust the temperature of the oven to 350ºF. Set a new timer for 12 minutes.

After 12 minutes, remove the popovers from the oven carefully. Allow them to gently cool down in the pans they are sitting in for about 15 to 20 minutes. When the popovers have internally set, remove them from the oven. Serve & enjoy!