Butter 6 six-oz. custard cups with straight sides (popovers rise better in straight-sided container). Beat eggs slightly with rotary beater; add other ingredients. Continue beating briskly 1 to 2 minutes. Mixture will be smooth and thin.
Pour into custard cups, about 1/2 full. Place cups on cookie sheet, not touching. Cook at 400 for 50 minutes or until puffed up and golden brown