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Baked Custard Bun (Cream Pan)

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Baked Custard Buns (Cream Pan) are soft, fluffy Asian bakery-style bread filled with silky vanilla custard. With a chewy yet tender dough and a rich, creamy center, these buns bring nostalgic comfort and a bakery-quality treat to your own kitchen.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours 32 minutes
  • Yield: 8 buns
  • Category: Dessert
  • Method: Baking
  • Cuisine: Asian
  • Diet: Vegetarian

Ingredients

  • For the Custard:
  • 2 large eggs
  • 1 large egg yolk
  • 70 grams sugar (about 1/3 cup)
  • 15 grams cornstarch (about 2 tablespoons)
  • 20 grams cake flour (about 2 tablespoons)
  • 300 grams whole milk (about 1¼ cups)
  • 1 teaspoon vanilla paste or 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)
  • 80 grams cold water (about 1/3 cup)
  • 80 grams cold whole milk (about 1/3 cup)
  • 1 large egg, whisked (reserve half for egg wash)
  • 1 teaspoon instant yeast
  • ½ teaspoon sea salt
  • 30 grams unsalted butter (about 2 tablespoons), cubed
  • Optional Decoration:
  • Pearl sugar
  • Leftover custard for piping on top

Instructions

  1. Make the Custard: In a bowl, whisk eggs, egg yolk, sugar, cornstarch, and cake flour until smooth. Heat milk until steaming, then slowly whisk half into the egg mixture. Return everything to the saucepan and cook over medium-low heat, whisking constantly until thickened. Remove from heat, whisk vigorously, then stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
  2. Make the Dough: In a stand mixer, combine bread flour, cake flour, sugar, condensed milk, milk, water, half the egg, and yeast. Knead on low speed until a rough dough forms. Cover and rest for 30 minutes.
  3. Add salt and knead for 30 seconds. Add butter cubes one at a time and knead for 6–8 minutes until smooth and elastic. Form into a ball and place in a greased bowl. Cover and rise 1–1.5 hours until doubled.
  4. Shape the Buns: Divide dough into 8 portions and roll into balls. Rest covered for 10 minutes. Flatten each ball into a 3–4 inch circle. Add 30–40g of custard to center. Pinch edges to seal or fold into semi-circles and seal. Place on a lined baking sheet.
  5. Cover and let rise for about 1 hour until puffy. Preheat oven to 375°F (190°C) during the final 10 minutes of rising.
  6. Bake: Brush buns with reserved egg. Optionally, pipe leftover custard on top or sprinkle with pearl sugar. Bake for 12 minutes, or 14 minutes if topped with custard, until golden. Cool on wire rack for 10 minutes before serving.

Notes

  • For richer dough, replace part of the milk with heavy cream.
  • Use honey instead of condensed milk for a floral aroma.
  • Flavor custard with matcha or black sesame for variety.
  • Fill with chocolate or fruit jam for a twist.
  • Freeze completely cooled buns and reheat at 350°F for 5 minutes.

Nutrition

Find it online: https://savorymomskitchen.com/baked-custard-bun-cream-pan/