1. Preheat oven to 425°F. Grease and flour six custard cups or 6 cavities in a muffin tin. In a medium bowl beat eggs slightly.
2. Beat in flour, milk and salt until just smooth; being careful not to over beat. Gently stir in Parmesan cheese and rosemary. Fill custard cups 1/2 full.
3. Bake at 425°F for 40-45 minutes. Immediately remove from cups and serve piping hot.