Ever tried making Stovetop Custard Cream Buns? Honestly, they changed my baking game forever. These soft pillowy buns filled with that rich, creamy custard are just incredible and way easier than you’d think. Best part? No oven needed! Just your trusty stovetop and you’re good to go. The combo of fluffy bread and silky custard is something you gotta experience. Keep reading to find out how I discovered this life-changing recipe.
Why You’ll Seriously Love These Stovetop Custard Cream Buns
Making these custard buns on the stovetop solves the biggest problem most home bakers face – not having enough time or fancy equipment. Been there! First time I made these was when my oven broke down right before my kid’s birthday. Talk about panic! But these stovetop buns saved the day and everyone thought I’d spent hours making them.
You can customize these however you want. Sometimes I add a bit of lemon zest to the custard, other times I sprinkle cinnamon sugar on top. My husband likes them with a touch of coffee flavor in the filling. They’re perfect for breakfast, dessert or anytime snacks.
Plus they’re so much easier than those traditional steamed buns that take forever. Let’s get into how to make them!
What You’ll Need for Perfect Stovetop Custard Cream Buns
For the Buns:
- All-purpose flour – the backbone of our buns. Use unbleached if possible for better flavor
- Active dry yeast – this is what makes our buns rise. If you’ve got instant yeast, that works too but you’ll need less
- Sugar – just regular granulated sugar works best here
- Salt – don’t skip this! It balances the sweetness
- Milk – whole milk gives the richest flavor but 2% works fine too
- Butter – use unsalted so you can control the saltiness
- Egg – helps with structure and richness
For the Custard Cream:
- Egg yolks – these make the custard super rich and smooth
- Sugar – balances the egg flavor
- Cornstarch – this is the secret to thick, non-runny custard
- Milk – again, whole milk makes the creamiest filling
- Vanilla extract – use real vanilla if you can, makes a huge difference
- Butter – adds that silky mouthfeel to the custard
If you’re dairy-free, you can sub coconut milk and plant-based butter. Works pretty well tho the texture’s slightly different.
How to Make Amazing Stovetop Custard Cream Buns
Step 1: Prepare the Dough
- Mix the flour, yeast, sugar and salt in a bowl
- Warm the milk and butter until the butter just melts – should feel like warm bathwater on your wrist
- Add the liquid to the dry ingredients along with the egg
- Mix until it forms a soft dough, then knead for about 5 mins til smooth
- Let it rest in a warm spot for 30 mins – it won’t double but will get puffy
Step 2: Make the Custard Cream
- Whisk egg yolks, sugar and cornstarch in a bowl til smooth
- Heat milk in a saucepan until it just starts steaming
- Slowly pour some hot milk into the egg mixture while whisking constantly
- Pour everything back into the pan and cook on low heat
- Stir continuously until it thickens – you’ll know it’s ready when you can draw a line with your finger on the back of the spoon and it stays
- Take off heat and add vanilla and butter, stirring til smooth
- Cover with plastic wrap directly touching the surface (prevents skin forming) and cool completely
Step 3: Assemble and Cook the Buns
- Divide dough into 8-10 equal pieces and flatten each into a disc
- Place a spoonful of custard in the center of each
- Carefully bring the edges up and pinch firmly to seal completely
- Place seam-side down on a piece of parchment paper
- Heat a large skillet or pan with a tight-fitting lid over medium-low heat
- Put the buns in, leaving space between them
- Add 2 tbsp water to the side of the pan and immediately cover
- Cook for 8-10 mins until puffed and cooked through
- Remove and let cool slightly before serving
The steam from the water is what cooks the buns perfectly – don’t skip this step! You’ll know they’re done when they feel firm but still slightly springy when touched.
Delicious Variations to Try
1. Chocolate Custard Buns
Add 2 tbsp cocoa powder and 1 oz melted chocolate to the custard mixture. My kids go crazy for these!
2. Lemon Cream Buns
Add lemon zest and 1 tbsp lemon juice to the custard. So refreshing in summer!
3. Coffee Cream Buns
Dissolve 1 tsp instant espresso in the warm milk before making the custard. Great with breakfast!
4. Matcha Green Tea Buns
Add 1 tbsp matcha powder to the dough and make a white chocolate custard filling. Looks stunning when you bite into them.
5. Coconut Cream Buns
Replace half the milk with coconut milk in both the dough and filling, then roll the finished buns in toasted coconut flakes. Reminds me of vacation every time.
6. Berry Surprise Buns
Add a small spoonful of berry jam alongside the custard before sealing. The jam gets warm and gooey inside!
Questions People Ask About Stovetop Custard Cream Buns
Can I make these ahead of time?
Absolutely! You can prepare the dough and custard the day before. Keep the dough covered in the fridge (it’ll rise slowly overnight) and the custard sealed with plastic wrap. In the morning, just bring the dough to room temp, assemble and cook. I do this all the time when hosting brunch.
How do I store leftover custard cream buns?
If you somehow have leftovers (we never do!), store them in an airtight container in the fridge for up to 2 days. Warm them slightly in the microwave for 10-15 seconds before eating. The texture’s not quite as good as fresh, but still tasty.
Can I freeze these stovetop custard cream buns?
You can freeze the unfilled buns, but I don’t recommend freezing them with the custard inside. The custard texture changes when frozen and thawed. If you must freeze them filled, thaw in the fridge overnight and expect a slightly different texture.
What if my custard is lumpy?
No worries! Just strain it through a fine mesh sieve while it’s still warm. This happens to me sometimes when I rush the cooking process. Next time, try whisking constantly and cooking over lower heat.
Can I make mini versions of these stovetop custard cream buns?
Definitely! Just divide the dough into smaller portions (15-18 instead of 8-10) and reduce the cooking time to about 6-7 minutes. Perfect for kids’ parties or when you want just a small sweet treat.
Why did my buns burst open while cooking?
This usually happens when they aren’t sealed properly. Make sure to pinch the seams really well and place them seam-side down when cooking. Also check that your heat isn’t too high – that can cause rapid expansion and bursting.
What’s the best pan to use for stovetop buns?
A heavy-bottomed skillet or pan with a tight-fitting lid works best. Cast iron is great if you have it because it distributes heat evenly. Just make sure whatever you use has a lid that fits well to trap the steam.
Let These Stovetop Custard Cream Buns Become Your Signature Treat
First time I made these Stovetop Custard Cream Buns for my mom, she couldn’t believe I’d made them from scratch. Now they’re what everyone requests when they visit. There’s something special about biting through that soft, pillowy bread to reach the creamy custard center.
What I love most about this recipe is how it combines traditional flavors with a modern cooking method. No fancy equipment, no complicated techniques – just delicious homemade buns that anyone can make.
Give these a try this weekend! Maybe start with the classic version, then experiment with your own flavor combinations. And if you enjoy these, you might also love my Ham and Cheese Sliders or Sourdough Rolls for something on the savory side.
Remember, cooking’s about making something that brings joy to the table. These Stovetop Custard Cream Buns definitely do that in my house – bet they will in yours too!
Stovetop Custard Cream Buns
Equipment
- Mixing bowls
- Saucepan
- Whisk
- Heavy-bottomed skillet or pan with lid
- Measuring cups and spoons
- Parchment paper
Ingredients
- For the Buns:
- 2½ cups all-purpose flour
- 2¼ tsp active dry yeast
- 2 tbsp sugar
- ½ tsp salt
- ¾ cup milk warmed
- 3 tbsp unsalted butter melted
- 1 large egg
- For the Custard Cream:
- 4 egg yolks
- ¼ cup sugar
- 2 tbsp cornstarch
- 1½ cups milk
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
Instructions
- Make the Dough:
- In a bowl, mix flour, yeast, sugar, and salt. Warm milk and butter together until just melted. Add to dry ingredients along with the egg. Mix and knead for 5 minutes until smooth. Let rest in a warm spot for 30 minutes.
- Make the Custard:
- In a bowl, whisk egg yolks, sugar, and cornstarch. Heat milk until steaming, then temper by pouring a little into the yolk mix while whisking. Return everything to the pan and cook over low heat, stirring constantly, until thickened. Stir in vanilla and butter. Cover with plastic wrap touching the surface and cool.
- Assemble Buns:
- Divide dough into 8–10 discs. Spoon custard into centers and seal tightly. Place seam-side down on parchment.
- Cook Buns:
- Heat skillet over medium-low heat. Place buns with space between. Add 2 tbsp water to pan side and cover. Steam-cook for 8–10 minutes until buns are firm and cooked through. Let cool slightly before serving.