Individual Yorkshire Puddings

Preheat your oven to 425°F (220°C). Measure 1/4 teaspoon of oil into each cup of a 12-cup non-stick muffin tin.
Place the oiled muffin tin in the preheating oven for 10-12 minutes, or until the oil is very hot and shimmering.
While the tin heats, whisk together the flour and salt in a medium bowl. Create a well in the center and add the eggs and half of the milk. Whisk until a smooth, thick paste forms.
Gradually whisk in the remaining milk until the batter is smooth and has the consistency of heavy cream. Let the batter rest at room temperature while the tin finishes heating.
Carefully remove the hot muffin tin from the oven and immediately divide the batter evenly among the cups, filling each about halfway.
Return the tin to the oven immediately and bake for 15-20 minutes, without opening the oven door, until the puddings are fully puffed and deep golden brown. Serve immediately.