I don't know what I did wrong, but it made about 7 cups of batter. When that is added to a one cup (half pint) that already has about 1/8 cup crust in the bottom, and filled to the 3/4 cup point, there is too much batter! I wonder if the recipe means to add 3/4 cup of batter to each half pint. But even that will only use 5 1/4 cups of batter.
I used cream and maybe it should be 1/2 & 1/2 or the milk?

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