1 cup all purpose flour
1 cup milk
1/2 teaspoon salt
Preheat oven to 400F.
Generously grease 6 6-ounce custard cups. (I don't use a muffin pan, it changes the recipe).
Beat eggs slightly, beat in flour milk and salt, just to smooth. DON'T OVERBEAT
Fill custard cups 1/2 full.
Bake 20 minutes.
Decrease oven to 350F.
Continue to bake custard cups 20 minutes longer.
Immediately remove from the cups, and serve steaming hot.