Classic Hong Kong Egg Tarts

Preheat your oven to the highest temperature setting, which is 425 degrees Fahrenheit or 220 degrees Celsius.

Combine water and sugar in a saucepan, placing it over high heat. Bring the mixture to a rolling boil, then reduce the heat and let it simmer until the sugar has fully dissolved. Remove the saucepan from the heat source and allow it to cool to a comfortable temperature.

In a large mixing bowl, whisk eggs until they become light and fluffy. Gradually add evaporated milk to the eggs, continuing to whisk until the two ingredients are fully incorporated. Next, add the sugar water mixture and mix everything together until it's smooth and well combined.

Arrange pre-baked tart shells on a baking sheet, leaving enough space between each shell to allow for even cooking.

Carefully pour the cooled sugar water mixture into a large cup with a spout, taking care to strain out any lumps or impurities. Pour the mixture into the prepared tart shells, filling them to the top.

Place the baking sheet in the preheated oven and bake until the custard is puffed up slightly and has a mostly firm texture, taking about 20 minutes to achieve the desired result.