Back to 16 servings 1 package frozen premade egg tart shells, or the homemade pastry below; found in the freezer aisle of Asian grocers 0.333 cup granulated sugar, about 70 g 1 cup hot water, to dissolve the sugar 4 large eggs, straight from the fridge 0.5 cup whole milk, evaporated milk can be substituted 1 teaspoon vanilla extract
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1 Step 1: Dissolve the sugar in the hot water and let it cool to room temperature.2 Step 2: Whisk the eggs into the cooled sugar water, then whisk in the milk and vanilla. Strain the custard through a fine mesh sieve into a pourable jug to remove bubbles and egg solids.3 Step 3: Preheat the oven to 400°F (200°C) with the rack in the middle. Set the frozen shells on a half sheet pan with space between them.4 Step 4: Fill each shell about 80% full, leaving roughly 1/8 inch at the top, since the custard puffs as it bakes.5 Step 5: Bake the tarts for 25 minutes. They're done when the custard has firmed up but the center still jiggles a little when you nudge the tray.6 Step 6: Optionally, move the tray to the top rack and broil for 2 to 3 minutes to color the crust. Watch closely, as it can burn quickly.7 Step 7: Cool slightly, remove from the molds, and serve warm or at room temperature.getsaucepan.com/r/ac1a434f-6a97-5cae-80f8-7efebb043fe9
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