These are made with a quick easy light batter. I whipped up some egg whites with salt and baking soda then added the egg yolks and sugar. I thought these were going to taste really eggie, but ended up being fine. I then folded in a stick of melted butter then a cup of flour. That's it.
Look at all that yummy liquid at the bottom. :)
Once they came out of the oven, I poked holes in them and brushed on a mixture of evaporated milk, sweetened condensed milk, and heavy cream. Yum. Once these sat for awhile, they were topped with a sweetened whipped cream and a dusting of cinnamon. I think one of the secrets to these are the need to bake these in the Reynold's cupcake wrappers because of all the liquid that is added after they are baked. Also, I had extra of the milk mixture. The recipe says to keep brushing on until all the liquid is used but I felt like it was getting to be too much. I think they turned out perfectly. Definitely a keeper recipe!