Preheat oven to 450 degrees. Grease and flour six 6-ounce custard cups or muffin tin.

In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to over beat. Fill custard cups 1/2 full.

Bake at 450 degrees for 20 minutes. Decrease oven temperature to 350 degrees and bake for 20 minutes more. Immediately remove from cups and serve piping hot.