15-Min Crispy Custard Tarts with Burnt Sugar
Buttery store-bought phyllo cups filled with silky egg custard, torched or broiled until the brown sugar cracks. Golden, creamy, and crunchy all at once—no baking skills needed.
- Total time
- 15 min
- Servings
- 8
- Calories
- 142
- Protein
- 4g
Ingredients
- 8 cups phyllo tart shells (mini, 2-inch cups)
- 3 whole eggs
- ½ cup sweetened condensed milk
- ½ tsp vanilla extract
- 3 tbsp brown sugar
- ¼ tsp salt
Instructions
- 1
Whisk eggs, condensed milk, vanilla, and salt in a bowl until smooth and pale.
- 2
Pour custard into phyllo shells until three-quarters full. Arrange on a baking sheet.
- 3
Broil 4 inches from heat for 5–6 minutes until custard just sets but still jiggles slightly.
- 4
Remove tarts. Sprinkle 1 tsp brown sugar on each custard surface.
- 5
Use a kitchen torch to caramelize sugar until it cracks and darkens, 30–45 seconds per tart.
- 6
Cool 2 minutes before serving. The sugar shell will harden as it cools.
Tools you’ll need
- mixing bowl
- whisk
- baking sheet
- kitchen torch (or oven broiler)
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