Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 4 large eggs, divided
- 1/2 cup sugar
- 3/4 cup hot water
- 1/3 cup evaporated milk
- 1/2 tsp vanilla extract
Method
- Stir the sugar into the hot water until dissolved and let it cool to lukewarm.
- Pulse the flour, powdered sugar and salt with the butter until crumbly, add 1 egg and pulse just until a dough forms, then chill 20 minutes.
- Heat the oven to 400°F. Press the dough into 12 greased muffin cups or tart tins, making thin, even shells.
- Whisk the remaining 3 eggs with the sugar water, evaporated milk and vanilla, then strain the custard through a fine sieve.
- Fill the shells about nine-tenths full and bake 15 minutes, then lower the oven to 350°F and bake 10 to 12 minutes more, until the custard barely jiggles.
- Cool 10 minutes before lifting out; serve warm or at room temperature.
Notes
If the custard starts to puff, crack the oven door for a minute; that keeps the tops smooth.
Best the day they are baked; refrigerate leftovers and rewarm at 300°F for 5 minutes.