Ingredients
6 large eggs
3/4 cup milk
3/4 cup water
salt and freshly ground black pepper to taste
pinch nutmeg
1 1/2 cups flour
vegetable oil spray
Preparation
Set an oven rack in the middle position. Preheat the oven to 450 F. Place the eggs in a bowl and beat until well blended. Whisk in the milk, water, salt, pepper and nutmeg. Whisk in the flour until just combined. Thoroughly grease a non-stick, 12-slot muffin pan with vegetable oil spray. Pour in the batter, filling each slot almost to the top. Bake for 10 minutes. Reduce the heat to 325 F and bake 35-40 minutes more, or until the Yorkshire puddings are puffed and golden and almost dry in the centre. Set on a baking rack and cool a few minutes. When the pan is cool enough to handle, carefully remove the Yorkshire puddings.
