Chinese Egg Tarts

 

Ingredients

• 3 eggs
• ¾ cup warm water
• 2 tablespoon sugar mix with warm water
• 1 teaspoon vanilla extract
• ¼ cup milk

Instructions

• Crack 3 eggs in a bowl. Whisk until everything is mixed together. 
  
  3 eggs
• In a separate bowl, add some warm water to sugar. Mix until the sugar has melted. Set aside to cool. Pour the sugar water in the egg mixture in step 1. 
  
  ¾ cup warm water, 2 tablespoon sugar
• Add milk and vanilla extract in the egg mixture. Mix well. Pour egg mixture through a strainer to ensure that the egg filling would be extra smooth. The strainer is essential is for soft eggs. 
  
  ¼ cup milk, 1 teaspoon vanilla extract
• Preheat oven to 350 degrees Fahrenheit. Once oven is ready, add egg tarts and bake for 27-30 minutes. Use a toothpick to test if the egg tart filling is cooked! When there’s no egg sticking to the toothpick, the filling is done.
  
• Cool the egg tarts for 10 minutes. Take the egg tarts out of the aluminum shell so the crust can cool on a wire rack. This helps the crusts remain crispy!
  
• Enjoy the egg tarts while warm. If you have any leftover, you can place in the fridge for later. Hope you enjoy!

Courtesy of Dana Cooks (the better recipe)