Chinese Egg Custard/ Egg Tart

One large deep dish pie crust
1/2 cup sugar
1.5 cup water
9 eggs
1 dash vanilla
1 cup evaporated milk

But I had no evaporated milk, so I used some creamer instead:
1/2 cup sugar
1/2 cup hot water
1.5 cups cashew milk
9 eggs
1 dash vanilla
1/2 cup half and half

Instructions if using the first ingredients list (this recipe has already been adjusted for sweetness. You will want to use about 3/4 cup sugar if making for dinner party):

1. Preheat oven to 450
2. Mix sugar and hot water (heat the water first) until all sugar has been dissolved, let mixture cool, or add in cashew milk or additional water for quicker cooling.
3. Add in rest of ingredients and stir till smooth (Other recipes say to pour mixture through strainer, but we all know I'm too lazy to do that. I just poured into pie crust).
4. Bake for 25 minutes.