Heat oven to 450°.
Grease 12 deep custard cups (5 ounces) or 16 medium muffin cups.
With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth.
Do not overbeat.
Fill custard cups 1/2 full, muffin cups 2/3 full.
Bake 25 minutes.
Lower oven temperature to 350° and bake 15 to 20 minutes longer or until deep golden brown.
Immediately remove from pan; serve hot.