A staple of Cantonese dim sum, combining Western pastry techniques with Chinese custard. The crust must be a highly laminated, flaky puff pastry (or a shortcrust cookie base in some regions), cradling a glassy, barely-set, brilliant yellow egg custard.
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The Syrup. Dissolve the sugar in the hot water. Let it cool completely to room temperature. If you pour hot syrup into eggs, they will scramble.
The Custard Base. In a bowl, whisk the eggs, evaporated milk, and vanilla. Slowly pour in the cooled sugar syrup while whisking.
The Strain (Crucial). Strain the custard mixture through a fine-mesh sieve into a pouring jug. This removes chalazae and any unmixed egg white, ensuring a glass-smooth set.
Prep the tins. Preheat oven to 400°F (200°C). Press the pastry circles into individual metal tartlet tins.
Fill. Pour the custard into the pastry shells, filling them about 80% full.
Phase 1. for 10-12 minutes until the edges of the pastry begin to brown.
Phase 2. Reduce the oven temperature to 350°F (175°C). Crack the oven door open slightly (to prevent the custard from and puffing up, which ruins the smooth surface). for another 10 minutes until the custard is just set but still jiggles in the center.
Cool slightly before unmolding. They are best served warm.
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