Stovetop Custard Cream Buns
Soft, pillowy stovetop buns filled with silky homemade custard. No oven required! Quick, easy, and totally addictive—these buns are the perfect treat for breakfast, dessert, or anytime snacking.
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.
Notes
You can prep the dough and custard a day ahead and refrigerate.
Custard variations include chocolate, lemon, coffee, matcha, coconut, and berry jam fillings.
For mini buns, divide dough into 15–18 portions and reduce cook time to 6–7 minutes.
Avoid bursting by sealing well and keeping heat low.
Nutrition
Calories: 215kcalCarbohydrates: 28gProtein: 6gFat: 9g
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