Preheat oven to 375 degrees F.
Grease 8 deep 7-ounce pottery custard cups (or muffin tins)
Set greased custard cups in jelly-roll pan for easier handling.
In large bowl with mixer at low speed, beat eggs until frothy; beat in milk and butter.
At low speed, beat flour and salt into egg, milk and butter mixture.
Pour about 3/4 cup batter into each of 8 greased custard cups.
Bake 1 hour.
Make slit in each to let out steam; bake 10 minutes more.
Notes and Suggestions
Immediately remove popovers from cups when done. Serve hot with butter curls.