From Janice Schwartzenberger, formerly a coworker at Arthur Andersen
Should be eaten hot out of the oven, with butter or jam.
2 large eggs at room temperature
1 scant cup all-purpose flour, sifted
1-1/2 t salt
1 C low-fat milk
2 T melted butter
Preheat oven to 450. Butter 8 medium size custard cups and place in oven for 4 or 5 minutes.
Place eggs in medium-sized bowl and beat lightly with a whisk.
Beat in flour and salt. Stir in milk, using a wooden spoon. Add melted butter and blend to make a smooth batter. Don’t overbeat.
Stir batter thoroughly from bottom. Fill custard cups 2/3 full and place on cookie sheet. Bake 25 minutes.
Lower oven temp to 375 and bake 20 minutes longer. Don’t open the door until they are finished baking.