Baked Custard Buns, also known as Cream Pan, are a staple in many Asian bakeries, especially in Taiwan and Japan. Each bun is ultra-soft, airy, and wrapped around a rich, creamy vanilla custard that melts in the mouth. After I moved away from Taiwan, I found myself missing the texture and flavor of these buns, so I started baking them myself. They are a comforting blend of fluffy bread and luscious custard that tastes just like what I remember from bakery visits back home. The best part is I can enjoy them warm, straight out of the oven, whenever I crave that nostalgic sweetness.

Why You’ll Love This Recipe

I enjoy this recipe because the buns come out fluffy and rich with flavor every time. I can control how much custard goes in and even choose how I shape them—either into round buns or folded into a neat semi-circle. The combination of bread flour and cake flour gives the bread a delicate yet chewy texture that feels just like buns from a professional Asian bakery. Decorating the tops with a swirl of custard or pearl sugar adds a delightful visual and textural touch. These buns also reheat beautifully, so I often make a batch to enjoy throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Custard

• 2 large eggs

• 1 large egg yolk

• 70 grams sugar (about 1/3 cup, or more to taste)

• 15 grams cornstarch (about 2 tablespoons)

• 20 grams cake flour (about 2 tablespoons; can be replaced with all-purpose flour)

• 300 grams whole milk (about 1¼ cups)

• 1 teaspoon vanilla paste or vanilla extract

• 1 tablespoon unsalted butter

For The Dough

• 250 grams bread flour (about 2 cups)

• 50 grams cake flour (about 1/3 cup)

• 30 grams sugar (about 2 tablespoons)

• 20 grams sweetened condensed milk (about 1 tablespoon; can be replaced with honey)

• 80 grams cold water (about 1/3 cup)

• 80 grams cold whole milk (about 1/3 cup)

• 1 large egg, whisked

• 1 teaspoon instant yeast (I prefer using SAF Instant Yeast)

• ½ teaspoon sea salt

• 30 grams unsalted butter (about 2 tablespoons), cut into small cubes

Optional Decoration

• Pearl sugar

• Leftover custard for piping on top

Directions

Making The Custard

1. In a heat-proof mixing bowl, I whisk the eggs, egg yolk, sugar, cornstarch, and cake flour together until smooth.

2. I heat the milk in a saucepan over medium heat until it begins to steam, then slowly pour half of it into the egg mixture while whisking constantly to temper the eggs.

3. I combine everything back into the saucepan and continue cooking over medium-low heat, whisking constantly until it begins to thicken.

4. Once it thickens and starts to cling to the whisk, I increase the speed of my whisking until the custard becomes smooth and creamy.

5. I remove the pan from the heat and whisk vigorously for another 30 seconds to prevent any clumping.

6. Then I stir in the butter and vanilla until fully incorporated.

7. I transfer the custard into a bowl, press plastic wrap directly onto the surface to avoid skin forming, and chill it in the refrigerator until ready to use.

Making The Dough

1. In the bowl of a stand mixer, I combine bread flour, cake flour, sugar, condensed milk, cold milk, cold water, about half the whisked egg (store the rest in the fridge), and instant yeast.

2. I knead on low speed until the dough comes together. Then I cover the bowl and let it rest for 30 minutes. (If it’s hot in my kitchen—above 80°F—I place the bowl in the fridge.)

3. After resting, I add salt and knead for 30 more seconds.

4. I add the softened butter cubes, one at a time, and knead for 6–8 minutes until the dough becomes smooth and elastic, and passes the windowpane test.

5. I form the dough into a ball (it may be sticky—if too sticky, I add a bit more bread flour) and place it in a lightly greased bowl to rise for 1 to 1.5 hours in a warm place until it doubles in size.

Shaping The Buns

1. Once risen, I divide the dough into 8 equal portions and form each into a ball. I cover them with greased plastic wrap and let them rest for 10 minutes.

2. For round buns, I roll a dough ball into a 3 to 4-inch round, place 30–40 grams (about 2 tablespoons) of custard in the center, then lift opposite sides (3 and 9 o’clock), pinch, then repeat with 12 and 6 o’clock, and seal tightly.

3. For a semi-circle shape, I roll the dough into an oval, spoon custard in the center, stretch the top half and fold over quickly, then pinch the edges to seal. I sometimes make decorative cuts at the edges, but I avoid cutting too deep to prevent leakage.

4. I place all shaped buns onto a baking sheet lined with parchment paper or a silicone mat and let them rise again for about 1 hour until almost doubled.

Decorating And Baking

1. I preheat the oven to 375°F during the last 10 minutes of proofing.

2. I brush the tops of the buns with the remaining whisked egg.

3. I either pipe leftover custard in a swirl pattern on top or sprinkle pearl sugar.

4. I bake the buns for 12 minutes until golden brown. If I topped them with custard, I bake for 2 more minutes using convection mode if available.

5. Once out of the oven, I transfer them to a wire rack and let them cool for 10 minutes before serving.

Servings And Timing

• Servings: 8 buns

• Prep Time: 40 minutes

• Cook Time: 12 minutes

• Proofing And Resting Time: 2 hours 40 minutes

• Total Time: 3 hours 32 minutes

Variations

• I like adding dried cranberries to the custard for a fruity surprise.

• Sometimes I replace condensed milk with honey to give the dough a more floral aroma.

• When I want a richer dough, I substitute part of the milk with heavy cream.

• I occasionally swap the vanilla in the custard for matcha or black sesame powder to create different flavor profiles.

• I’ve also piped chocolate or fruit jam into the center instead of custard for a new twist.

Storage/Reheating

I always let the buns cool completely before storing. If I’m not eating them the same day, I place them in a zip-top freezer bag and freeze them. I never store them in the refrigerator since it dries them out. To reheat, I let them thaw at room temperature for about 15 minutes, then bake them at 350°F for around 5 minutes. They come out soft and fresh, just like newly baked.

FAQs

Can I Use All-Purpose Flour Instead Of Bread Flour?

I don’t recommend it. Bread flour gives the buns a firmer, more elastic structure. All-purpose flour would make them too soft and they won’t have the same chewy bite.

Do I Have To Use Cake Flour?

I prefer to use cake flour for a lighter texture in both the custard and the dough. If I’m out of it, I’ll substitute with all-purpose flour, but I know the buns will be slightly denser.

Why Didn’t My Dough Rise?

This has happened to me when I used old yeast or when my kitchen was too cold. I always make sure to use fresh yeast and let the dough rise somewhere warm—ideally between 80°F and 90°F.

Can I Use The Tang Zhong Method For This Recipe?

Yes, I can switch out the dough with a Tang Zhong version. It gives the buns an even softer and more elastic texture. I just make sure to adjust the recipe with a water roux as a base.

How Long Can These Sit At Room Temperature?

Because they contain custard, I only leave them out for a few hours at most. If I’m not serving them the same day, I freeze them to keep the custard safe and the bread soft.

Conclusion

Making Baked Custard Buns at home has become one of my favorite ways to bring the flavors of Asian bakeries into my own kitchen. The soft, stretchy dough paired with a rich, creamy custard center makes these irresistible. I enjoy getting creative with the shapes and fillings, and I appreciate how easily they freeze and reheat. Whether I’m making them for a gathering or just for myself, these buns always bring me comfort and joy.