1Heat oven to 450°. Generously grease six 6-ounce custard cups or 8 medium muffin cups, 2 1/2x1 1/4 inches.
2Beat eggs slightly in medium bowl. Beat in remaining ingredients with fork just until smooth (do not overbeat). Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 20 minutes.
3Reduce oven temperature to 350°. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.