Crispy Hong Kong-Style Egg Tarts

Preheat the oven to 425°F (220°C).

In a saucepan, combine water and sugar. Bring to a boil, then cook until the sugar dissolves. Remove from heat and let cool to room temperature.

In a large bowl, beat eggs. Add evaporated milk and continue beating until combined. Mix in the cooled sugar water. Set aside tart shells on a baking sheet. Strain custard through a sieve into a large spouted cup. Fill tart shells with custard.

Bake for about 20 minutes until the custard is slightly puffed and mostly firm.