The custard was dead on! The crust, definitely more dense and buttery like a cookie crust than the flaky, crusty top, moist shell of the bakery/restaurant. More work than i expected however. If you care about the presentation at all, making each individual crust does take a lot of time and care to roll and flatten. Tasty enough that i'd try making it again, but i would definitely make the balls no larger than 1 inch in size, then flatten each with a rolling pin so that the crust is de-emphasized and the taste of the custard comes out more.
Tried making it a second time. Used Prepackaged Pillsboury pie crust. Used a glass flipped upside down to cut out perfectly shaped round doughs and placed them directly into muffin trays. Make sure to use nonstick spray. The crust was flaky, and light, just like in a Chinese bakery. Because the crust bakes much faster, be careful not to bake too long, however. I overbaked them at 15 minutes, and i'm thinking 10-12 minutes would be appropriate. The crust came out much better this way, and it took A LOT less prep time.
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The custard was dead on! The crust, definitely more dense and buttery like a cookie crust...