Hong Kong-style Egg Tarts
Eason Z.
By Eason
Ingredients:
1 ½ cups of water
¾ cup of white sugar
4 large eggs
¼ cup of evaporated milk
24 3-inch unbaked tart shells
First, preheat the oven to 425 degrees F°. As the oven is preheating, mix the water and sugar together in a saucepan and set to a boil. Boil until sugar dissolves. Remove from heat and wait for it to cool to room temperature. Then, beat the eggs in a large bowl. Add the evaporated milk and keep beating until they are combined. Add the sugar water and mix well until blended. Strain the custard through a sieve and into a large cup with a spout. Use the cup to fill the tart shells. Finally, bake the tarts in the oven until the custard starts to puff slightly and starts to get firm, which is about 20 minutes.