YORKSHIRE PUDDING SUCCESS!!

I have struggled with flat, hockey puck like yorkshire pudding's for years... until today! Thanks to the advice of a local chef, I finally produced large, fluffy, perfect yorkshire puddings for tonight's roast beef dinner.  I'm so happy...

HOW I DID IT
-preheat oven to 350 degrees
-fill each cavity of a muffin tin with a tbsp of vegetable oil
-put in oven for at least 45 minutes

While pan is heating...
- crack and measure eggs into a 1 cup measuring cup (it took me about 4 large eggs then I topped it off with liquid egg whites to get exactly 1 cup).  Beat eggs until well beaten (until all yellow)
-measure exactly 1 cup of milk and pour into beaten eggs.  beat with hand mixer for 3 minutes.
-add exactly 1 cup of flour, a little salt and pepper and a pinch of nutmeg.  Stir into egg/milk mixture with whisk until just blended.
-cover and put in refrigerator until pan is heated.

Once pan is heated, remove from oven and quickly fill each cup with batter until the oil hits the top of the cup. (the oil should sizzle when the batter hits it).  You want to do this as fast as possible and get back into oven.  Set the timer for 40 minutes and WALK AWAY.  Do not go near that oven again until the 40 minutes is up. 

After 40 minutes your puddings should be baked.  Even if you need to bake them a bit longer, they should still hold their shape and size after 40 minutes.