Custard Cream Buns (No Oven)
A Dreamy Custard Cream Bun – Without an Oven!
There’s something incredibly comforting about warm, pillowy buns filled with silky vanilla custard.
Growing up, my grandmother used to make these on special weekends, filling the house with the irresistible scent of fresh bread and vanilla.
Inspired by the “Sweet the MI” channel, I’ve crafted an easy-to-follow, no-oven version of this delightful treat.
Perfect for beginners and seasoned bakers alike!
Kitchen Tools
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowls | Mixing dough and custard ingredients | Supermarket, Online |
| Whisk | Blending custard smoothly | Kitchenware stores, Online |
| Stove & Pan with Lid | Cooking the buns without an oven | Home appliance store |
| Dough Scraper | Handling sticky dough | Online, Specialty baking stores |
| Pastry Brush | Brushing milk or butter onto buns | Supermarket, Online |
Preparation Time
- Total Time: 2 hours 30 minutes
- Active Time: 40 minutes
- Resting & Proofing Time: 1 hour 45 minutes
Ingredients
For the Custard Cream:
- 3 egg yolks
- 50g sugar
- 30g cornstarch/flour
- 300ml milk
- 30g unsalted butter
- 1 tsp vanilla extract
For the Dough:
- 300g bread flour
- 4g instant dry yeast
- 40g sugar
- 1/2 tsp salt
- 130ml milk
- 1 egg
- 40g unsalted butter
Step-by-Step Instructions
Making the Custard Cream:
- In a bowl, whisk together egg yolks and sugar until pale and slightly thick.
- Add cornstarch and mix well.
- In a saucepan, heat the milk until warm (but not boiling), then slowly pour into the egg mixture, whisking continuously.
- Transfer the mixture back to the pan and cook over low heat, stirring constantly until thickened.
- Remove from heat and stir in butter and vanilla extract.
- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let cool.
Preparing the Dough:
- In a mixing bowl, combine bread flour, yeast, sugar, and salt.
- Add milk and egg, then mix until a sticky dough forms.
- Knead for about 20 minutes until smooth.
- Add butter and knead for another 5-10 minutes until fully incorporated.
- Cover and let the dough rise for 1 hour until doubled in size.
Shaping & Cooking the Buns:
- Divide the dough into 8 equal pieces and shape into balls.
- Cover and let rest for 15 minutes.
- Flatten each piece, place custard filling inside, and seal the edges.
- Arrange buns in a greased pan, cover, and let rise for another 30 minutes.
- Cook on low heat for 10 minutes with the lid on.
- Flip and cook for another 5 minutes until golden.
Food Storage Tips
- Store leftover buns in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days.
- Reheat in a microwave for 15 seconds or in a pan over low heat.
Pro Tips
- Flavored Variations: Add matcha powder or cocoa powder to the custard for a twist!
- Dough Enrichment: Substitute part of the milk with heavy cream for extra richness.
- Extra Glossy Finish: Brush the buns with melted butter after cooking.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Carbohydrates | 35g |
| Protein | 6g |
| Fat | 9g |
| Sugar | 10g |
| Fiber | 1g |
| Sodium | 120mg |
Frequently Asked Questions
- Can I use all-purpose flour instead of bread flour?
- Yes, but the texture may be less chewy.
- Can I bake these in an oven?
- Absolutely! Bake at 180°C (350°F) for 15-18 minutes.
- How can I make the buns fluffier?
- Ensure the yeast is active and let the dough rise properly.
- What if I don’t have a lid for my pan?
- Use aluminum foil to cover the pan.
- Can I freeze these buns?
- Yes! Freeze after cooking and reheat when needed.
Final Thoughts
There’s nothing more satisfying than making homemade custard cream buns from scratch – without an oven!
This method ensures soft, pillowy bread with a luscious vanilla custard filling.
Whether you’re making these for a weekend treat or a special occasion, they’re sure to bring joy. Happy baking!