Sift together flour and salt; set aside.
Combine eggs and milk; beat until frothy. Add dry ingredients. Beat just until blended.
Place 8 well-greased 4-ounce custard cups on a baking sheet in oven at 425° for 3 minutes or until a drop of water sizzles in cups. Remove from oven; spoon batter into cups, filling each half full. Bake at 425° for 20 minutes; reduce heat to 300°, and bake an additional 20 minutes. Serve.