Whip the eggs and sugar thoroughly in a bowl. Mix in the milk. Take out the frozen puff pastries from the freezer to defrost.
Once the puff pastries have become slightly soft, roll out into a rectangle, cut into thirds, and transfer onto the mold (just use aluminum cups ).
Send the mixture through a strainer and pour into the cups. Bake for 25 minutes in a 180℃ oven.
Story Behind this Recipe
The expiration date on my eggs and milk were drawing near, so I wanted to make egg tarts. But then the recipe I knew was so time-consuming since it used heavy cream and the egg mixture had to sit for a while. So, as an experiment, I made it with just the milk, and it turned out great!
During this time of the year (the summer) the puff pastries will defrost instantly once they're out of the freezer, so make sure not to take them out too soon. The puff pastries are easier to handle of you wrap up its top and bottom with a plastic wrap. The aluminum cups will flatten and spread when you put the batter on top. To prevent this, pinch and harden the four corners at the start. This will make the cups a bit sturdier.