Yorkshire Puddings for Phil

My mom's somehow-not-yet-world-famous--but fairly magical--recipe:


Needs 2 hours for batter in fridge.

To serve 8-10.

Use a dark metal muffin pan. [There's more magic in dark metal -K] Measure exactly.

3/4 C + 2 Tbsps all-purpose flour
3/4 - 1 tsp salt
3 extra large eggs
1 1/2 C milk
canola oil (not olive!!)

1. sift flour and salt together
2. beat eggs with whisk in a medium-sized [I'd say medium-large] bowl until thick
3. add 1/4 of the milk (about 1/3 cup) and all of the flour mix
4. beat 1/2 minute, making sure it's well combined
5. add the remaining milk
6. beat another minute (or less!)
7. refrigerate for 1-2 hours

and then

1. heat oven to 450° F, put exactly 1 Tbsp of oil in the bottom of each muffin hole, and place the muffin tin in the oven as it is heating to 450°--don't worry if oil smokes (good sign it's getting hot enough!)
   
2. when oven is 450°, take tin out and evenly distribute batter into each hole (should make 10-12)--if you can, avoid adding to an already-poured amount (will not rise)
3. bake 15-17 min or until puffed/brown