Steamed Egg Custard Buns with Sweet Milk Filling
Soft, fluffy steamed buns filled with a rich and sweet milk custard, perfect for a comforting dessert or tea-time treat. This chinese-inspired desserts ready in about 105 minutes layers grams all-purpose flour, teaspoon 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Egg Custard Buns with Sweet Milk Filling take to make?
Total time is about 105 minutes (90 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Steamed Egg Custard Buns with Sweet Milk Filling?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Steamed Egg Custard Buns with Sweet Milk Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Egg Custard Buns with Sweet Milk Filling for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Egg Custard Buns with Sweet Milk Filling?
Chinese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
