In a large mixing bowl, combine the all-purpose flour and salt, whisking briefly. Gradually incorporate the warmed milk while continuing to whisk until a smooth batter forms without any lumps. Whisk in the eggs until fully blended, then let the mixture rest at room temperature for 30 minutes.

Meanwhile, preheat the oven to 425°F (220°C). Place 1 teaspoon of oil into each compartment of a muffin tray and transfer the tray to the oven, allowing the oil to heat for about 10 minutes until it begins to smoke.

Carefully slide the oven rack outward and pour the rested batter into each muffin cup, filling each about one-third full. Gently return the tray to the oven and bake for 15 to 20 minutes without opening the door, ensuring the puddings rise and turn a rich golden brown.