Preheat oven to 425.
In a large bowl of an electric mixer fitted with the whisk attachment, beat the eggs at high speed for 3 minutes, or until the mixture turns lemon yellow.
Slow the speed to low, and very slowly add in 1 cup of milk.
Into another bowl, mix the sifted flour, measure 2 cups and then add salt and baking soda.
With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk mixture. Make sure to scrape the bowl with a rubber spatula from time to time.
When all the flour was combined with the egg and milk mixture, with the mixer on medium speed, slowly add the heavy cream and blend for one minute.
Turn the mixer to its highest speed and beat for 5 minutes.
Spray a popover pan with baking spray and pour the mixture into the popover cups, 1/4 inch from the top.
Bake at 425 degrees for 15 minutes. Without opening the oven, turn heat to 350 degrees and bake for 15 more minutes.