Place sugar and water in a pot, Cook until the sugar is fully dissolved. Then transfer to a bowl to cool down to room temperature.

Mix flour, cornstarch and baking powder. Set aside.

Cream butter and sugar until pale yellow and fluffy. Add eggs and vanilla essence. Beat until well incorporated. Then add mixed flour. Mix well using a spatula until it forms a dough texture (about 5 minutes). Test texture by using your fingers to roll some dough into a ball (if it doesn't stick to your fingers, it is ready). Rest the dough in the fridge for 15 minutes.

Take up 19 grams of dough. Form a ball. Then flatten against the inside of the mould. Make sure the dough is evenly distributed.

Place all the moulds onto a baking tray. Use a fork and poke some holes on the dough.

Beat the eggs. Then add the sugar syrup. Mix well. Sieve the mixture.

Pour the mixture into the moulds.

Bake in a preheated oven at 250°C for 10 minutes (middle rack, no fan force, top and bottom function)

Open the oven door slightly, then let it rest in the oven for another 10 minutes.

When it's done, the egg filling will still be slightly jiggly.

Remove from mould and let it cool down on a cooling rack.