Best Custard Cream Buns Recipe – Soft, Fluffy, and Filled with Creamy Homemade Custard
Best Custard Cream Buns Recipe
This Custard Cream Buns Recipe is a must-try if you love soft, fluffy bread with a rich and creamy filling. These homemade custard cream buns are inspired by the popular bakery-style buns that many Filipinos enjoy for breakfast, merienda, or even dessert. Every bite combines a light, tender bread with a silky homemade custard that’s perfectly sweet without being overwhelming.
Unlike many store-bought versions, this homemade recipe lets you control the sweetness and use simple pantry ingredients. The combination of all-purpose flour and bread flour creates a bun that is soft yet sturdy enough to hold the creamy custard topping. The result is a bakery-quality bread that’s perfect for sharing with family and friends.
Custard bread has become a favorite in many Asian bakeries because of its rich texture and beautiful appearance. While different countries have their own variations, this Filipino-friendly version uses evaporated milk and condensed milk to create a delicious custard that pairs wonderfully with freshly baked bread.
Whether you’re an experienced baker or trying homemade bread for the first time, this recipe is easy to follow. With a little patience during kneading and proofing, you’ll be rewarded with incredibly soft buns topped with luscious custard cream.
If you’re looking for the best custard cream buns recipe, you’ve found one that’s beginner-friendly, delicious, and guaranteed to impress.
10 Helpful Tips for the Best Custard Cream Buns Recipe
1. Instant yeast still benefits from blooming
Although instant yeast can usually be mixed directly into the flour, blooming it first helps confirm that your yeast is still active. If the mixture becomes foamy after 5 to 10 minutes, your yeast is ready to use.
2. Use warm – not hot – water
Water that is too hot may kill the yeast. Aim for warm water that’s comfortable to touch, around 3-43°C (100-110°F).
3. Don’t add too much flour while kneading
The dough will feel sticky during the first few minutes. Resist the temptation to keep adding flour. Continue kneading and you’ll notice the dough becoming smoother and easier to handle.
4. Why combine all-purpose flour and bread flour?
Bread flour has a higher protein content, producing more gluten. Combining it with all-purpose flour gives the bread a soft texture while making it slightly denser. If bread flour isn’t available, you may use all all-purpose flour, but the bread will be softer and lighter.
5. Perform the windowpane test
Stretch a small piece of dough. If it forms a thin translucent membrane without tearing, you’ve developed enough gluten.
6. Grease the dough before proofing
Lightly coating the dough with oil prevents it from drying out while it rises.
7. Give the dough enough time to rise
Proofing times vary depending on room temperature. Instead of watching the clock, wait until the dough doubles in size.
8. Cook the custard gently
Medium-low heat prevents the eggs from scrambling. Stir continuously for a smooth and creamy custard.
9. Dust the glass with flour
Coating the bottom of the glass with flour prevents sticking when making the indentation for the custard.
10. Avoid overbaking
Bake only until the bread is lightly golden. Overbaking may dry out both the bread and the custard.
Best Custard Cream Buns Recipe
Ingredients
For the Dough
- 1 cup all-purpose flour
- 1 cup bread flour optional; you may replace with all-purpose flour, but bread flour makes the bread denser and sturdier
- 1/3 cup white sugar
- 1/2 teaspoon table salt
- 3/4 cup evaporated milk
- 3 tablespoons vegetable shortening room temperature (or butter)
For the Yeast
- 1½ teaspoons instant yeast
- 1/4 cup warm water
- 1 tablespoon white sugar taken from the dough ingredients
For the Custard Cream
- 3 large egg yolks
- 2/3 cup evaporated milk
- 2/3 cup condensed milk
- 1½ tablespoons all-purpose flour
Yield: 11–12 pieces
Instructions
- Bloom the yeast by mixing the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy.
- In a large mixing bowl, combine the all-purpose flour, bread flour, white sugar, salt, evaporated milk, bloomed yeast, and shortening.
- Mix until a dough forms.
- Knead for 10 to 15 minutes until smooth and elastic. Perform the windowpane test.
- Lightly coat the dough with cooking oil and place it in a bowl.
- Cover and let the dough rise for about 1 to 2 hours or until doubled in size.
- Divide the dough into 11 to 12 equal pieces, approximately 60 grams each.
- Shape each portion into a smooth ball.
- Arrange on a lined baking tray with enough space between each piece.
- Cover and rest for 15 minutes.
- Gently flatten each dough ball.
- Cover again and let rest for another 45 minutes.
- Prepare the custard by combining the egg yolks, evaporated milk, and condensed milk.
- Reserve 2 tablespoons of the mixture for brushing later.
- Add the flour to the remaining custard mixture.
- Cook over medium-low heat while stirring continuously until slightly thick, or when it starts coating the back of a spoon. Use a balloon whisk if lumps appear.
- Let the custard cool slightly.
- Transfer the custard into a glass or small pitcher for easier pouring.
- After the dough has rested, press the center of each bun using the bottom of a floured glass.
- Fill the center with custard cream.
- Brush the sides of the dough with the reserved custard mixture.
- Bake in a preheated oven at 170°C for 18 to 20 minutes.
- Allow to cool slightly before serving.
- Enjoy your homemade custard cream buns!
Other Ways of Cooking
An air fryer is not recommended for this recipe. The strong circulating heat can brown the tops too quickly before the bread finishes baking evenly, and the exposed custard may cook unevenly or become overly browned.
Storage
These custard cream buns are best enjoyed fresh on the day they’re baked. If you have leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 10-15 seconds before serving to soften the bread.
- Avoid leaving them at room temperature for extended periods because the custard contains eggs and milk.
Frequently Asked Questions
Can I use only all-purpose flour?
Yes. The bread will still turn out soft, although it won’t be quite as chewy compared to using a combination of all-purpose flour and bread flour.
Can I replace shortening with butter?
Absolutely. Butter gives the bread a richer flavor, while shortening produces a slightly softer crumb.
Why didn’t my dough rise?
Common reasons include expired yeast, water that was too hot, or proofing in a cold environment.
Why is my dough sticky?
Sticky dough is normal during the beginning of kneading. Continue kneading instead of adding excessive flour.
Why is my custard lumpy?
The heat may have been too high. Cook over medium-low heat while whisking continuously.
Can I prepare the custard ahead of time?
Yes. Refrigerate it in an airtight container for up to 2 days. Stir well before using.
Can I freeze the buns?
The bread can be frozen, but freezing is not ideal because the custard filling may change texture after thawing.
Best Custard Cream Buns Recipe Video
For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.
https://www.youtube.com/@onyokkokok8538
Discover more step-by-step written recipes by clicking the link below.
Filipino Recipes & Cooking – Onyok Kokok Kitchen
Final Note
This Custard Cream Buns Recipe is perfect for anyone who loves soft homemade bread and rich, creamy custard. Using simple ingredients and easy techniques, you’ll create bakery-quality buns that are perfect for breakfast, merienda, or sharing with loved ones. Be patient during kneading and proofing, avoid adding too much flour, and cook the custard gently for the best results. Once you taste these freshly baked custard cream buns, you’ll want to make them again and again.
