Steamed Egg Custard Buns with Sweet Milk Filling

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft, fluffy steamed buns filled with a rich and sweet milk custard, perfect for a comforting dessert or tea-time treat. This Chinese-inspired recipe, ready in about 105 minutes, layers all-purpose flour, active dry yeast, warm milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 90 min Cook: 15 min Serves 8 Chinese cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

200 grams all-purpose flour
1 teaspoon active dry yeast
120 ml warm milk
2 tablespoons sugar
20 grams, melted butter
2 egg yolks
50 grams sweetened condensed milk
1 tablespoon cornstarch
100 ml whole milk
1/2 teaspoon vanilla extract

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a bowl, combine 1 teaspoon active dry yeast with 120 ml warm milk and 1 tablespoon sugar. Let sit for 10 minutes until foamy. Add 200 grams all-purpose flour, remaining 1 tablespoon sugar, and 20 grams melted butter. Knead into a smooth dough, cover, and let rise for 1 hour until doubled.
Step 2: To make the custard filling, whisk 2 egg yolks with 1 tablespoon cornstarch until smooth. Heat 100 ml whole milk in a saucepan until warm but not boiling. Slowly pour the milk into the egg mixture while whisking continuously, then return to low heat. Add 50 grams sweetened condensed milk and 1/2 teaspoon vanilla extract. Stir constantly until thickened to a pudding consistency. Cool completely.
Step 3: Punch down the dough and divide into 8 equal portions. Flatten each into a circle, spoon 1.5 tablespoons of the custard filling into the center, then wrap and pinch to seal.
Step 4: Place buns on parchment squares in a steamer basket. Steam over boiling water for 12 minutes until the buns are puffy and cooked through. Serve warm.