When my popovers are finished baking, I shut the oven off, open the door leaving it ajar and leaving the pan in the still warm oven for 5 minutes. Then I fully open the oven door for another 5 minutes before I remove the pan and remove the popovers from it. I find this helps them retain their height. For sturdy, drier large popovers in the 6 Texas size pan to make sandwiches, I bake them 40 minutes. For use as dinner rolls with a luscious soft center just 30 minutes. The drier version retains its height better, but you can also split the difference and bake 35 minutes.

• Reply