Step 1

In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.

Step 2

Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.

Step 3

Add the water and evaporated milk to the egg mixture and stir to combine.

Step 4

Slowly add the dry ingredients to egg mixture and mix until well combined.

Step 5

Stir in the vanilla and vegetable oil.

Step 6

Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.

Step 7

Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.

Step 8

Transfer the batter to a spouted liquid measuring cup for easy pouring.

Step 9

Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.

Step 10

Serve when the shell has cooled and become crisp, but is still slightly warm.

Step 11

Enjoy!