In a mixing bowl, combine all-purpose flour and chilled unsalted butter, blending until resembling coarse crumbs. Add sugar, salt, egg, and ice water; mix until just incorporated. Knead gently for 3–4 minutes, then let rest in the refrigerator for 15 minutes.

In another bowl, mix shortening, softened butter, and a small amount of flour until smooth. Shape into a 1/2 inch thick square, wrap in plastic, and let sit for 10 minutes.

Roll out water dough into a cross shape, place the oil dough square in the center, fold arms of the cross over it, roll into a rectangle, then fold into thirds. Repeat twice with resting.

Dissolve sugar in 1/2 cup hot water. Once cooled, beat the eggs separately, pour sugar water, evaporated milk, and a pinch of salt. Strain through a fine sieve into a container.

Preheat the oven to 325°F (162°C). Roll pastry into a thin sheet, cut circles for molds, push dough down gently, fill each mold with custard mix, leaving space for expansion.

Bake in the preheated oven for 25–35 minutes until custard is set and edges are golden brown. Allow to cool slightly before serving.