Egg Tart III (Oven vs HCPan)

Ingredients:

Egg Filling:
3 Eggs
70g Sugar
220ml Water
80ml Full cream evaporated milk

(A)Pastry
I used left over pastry i did previously and kept them in freezer. Thaw to room temp before using. 

(B) Egg filling

1. Boil water and sugar in low flame till sugar dissolve. Cool to room temp.
2. Add milk into syrup. Beat eggs and add into mixture.
3. Sieve mixture twice and pour into pastry 90% full.

Baking Method (using oven):

1. Bake for about 20 minutes at 200°C till custard puffs up.

2. Remove from oven and leave on cooling rack.

3. Unmould with care when slightly cooled.

4. Serve warm or chilled.

Baking Method (using HappyCall Pan):

1. Bake for about 20 minutes at medium low heat till custard puffs up. Shift the pan once a while for even heat.

2. Remove from pan and leave on cooling rack.

3. Unmould with care when slightly cooled.

4. Serve warm or chilled.

Ref: www.dequeenkitchen.blogspot.com/2012/10/egg-tarts-ii.html