Baked Custard Bun (Cream Pan) Recipe

Introduction

Baked Custard Buns, also known as Cream Pan, are soft, fluffy bread rolls filled with a rich and creamy vanilla custard. This delightful treat blends light dough with smooth custard, perfect for breakfast or an indulgent snack.

Ingredients

• 2 large eggs
• 1 large egg yolk
• 70 g sugar (⅓ cup, or more to taste)
• 15 g corn starch (2 tbsp)
• 20 g cake flour (2 tbsp, can substitute with all-purpose flour)
• 300 g milk (1¼ cup)
• 1 tsp vanilla paste or extract
• 1 tbsp unsalted butter
• 250 g bread flour (2 cups)
• 50 g cake flour (⅓ cup)
• 30 g sugar (2 tbsp)
• 20 g condensed milk (1 tbsp, can substitute with honey)
• 80 g cold water (⅓ cup)
• 80 g cold milk (⅓ cup)
• 1 egg (whisked, for dough and brushing)
• 1 tsp instant yeast (ideally SAF instant yeast)
• ½ tsp sea salt
• 30 g unsalted butter (2 tbsp, cut into 4–6 small pieces)
• Pearl sugar for topping (optional)

Instructions

1. Step 1: In a heat-proof mixing bowl, whisk together 2 large eggs, 70 g sugar, corn starch, and 20 g cake flour until smooth.
2. Step 2: Heat 300 g milk in a saucepan until steaming. Slowly pour half into the egg mixture, whisking constantly, then add the rest and combine well.
3. Step 3: Return the mixture to the saucepan and cook over medium-low heat, whisking slowly and continuously until it thickens and starts to stick to the whisk.
4. Step 4: Increase whisking speed until the custard thickens fully, then remove from heat and whisk vigorously for 30 seconds to ensure smoothness.
5. Step 5: Stir in 1 tsp vanilla and 1 tbsp unsalted butter. Transfer custard to a bowl, cover with plastic wrap, and refrigerate.
6. Step 6: In a stand mixer, combine 250 g bread flour, 50 g cake flour, 30 g sugar, 20 g condensed milk, 80 g cold milk, 80 g cold water, half of the whisked egg (about 25 g), and 1 tsp instant yeast. Knead on low speed until dough forms.
7. Step 7: Cover and let dough rest for 30 minutes at room temperature, or refrigerate if environment is above 80°F. Meanwhile, soften 30 g butter at room temperature.
8. Step 8: Add ½ tsp sea salt to the dough and knead for 30 seconds. Then, add softened butter pieces one at a time, kneading until smooth and the dough passes the windowpane test (about 6–8 minutes).
9. Step 9: Form dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place (80–90°F) until doubled in size, about 1 to 1.5 hours.
10. Step 10: Transfer dough to a work surface, divide into 8 equal pieces, shape each into a ball, cover with greased plastic wrap, and rest for 10 minutes.
11. Step 11: Roll each dough piece into a 3″–4″ round. Place 30–40 g custard in the center. Pinch edges together at four points (3, 6, 9, and 12 o’clock) to seal tightly.
12. Step 12: For semi-circle shaped buns, roll dough into an oval shape about the size of your hand, add custard in the center, fold and pinch edges tightly. Optionally, make decorative cuts along the edges.
13. Step 13: Place buns on parchment-lined baking sheet. Cover with greased plastic wrap and let rise in a warm spot until nearly doubled, about 1 hour.
14. Step 14: Preheat oven to 375°F. Brush buns with remaining whisked egg mixture during the last 10 minutes of proofing.
15. Step 15: Pipe remaining custard on top in a swirl pattern or sprinkle pearl sugar as desired. Avoid deep cuts to prevent custard from leaking.
16. Step 16: Bake buns for 12 minutes or until golden brown. For buns with custard on top, bake an additional 2 minutes using convection if available for a perfect golden crust.
17. Step 17: Remove buns from oven and transfer to a cooling rack. Let cool for 10 minutes before serving.

Tips & Variations

• Use cake flour for a softer texture, but all-purpose flour works as a substitute if unavailable.
• Adjust sugar in custard to taste if you prefer a sweeter or less sweet filling.
• Try adding a pinch of cinnamon or lemon zest to the custard for added flavor.
• Cover the custard with plastic wrap directly on its surface to prevent a skin from forming while chilling.
• Use honey instead of condensed milk in the dough for a milder sweetness and subtle floral notes.

Storage

Store baked custard buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Warm them briefly in the oven or microwave before eating to restore softness and flavor. Custard buns can also be frozen for up to 1 month; thaw overnight in the refrigerator and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, you can prepare the custard a day in advance and keep it covered in the refrigerator. Just be sure to cover it with plastic wrap directly on the surface to prevent a skin from forming.

What if I don’t have a stand mixer?

You can knead the dough by hand. It will take longer and require more effort (about 10–15 minutes), but the results will still be delicious. Use the windowpane test to check gluten development.

Baked Custard Bun (Cream Pan) Recipe

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★★★★★

4.5 from 74 reviews

• Author: Aiden
• Total Time: 3 hours 10 minutes
• Yield: 8 buns 1x

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Description

Delight in these soft and fluffy Baked Custard Buns, also known as Cream Pan, filled with a rich, smooth vanilla custard. The buns have a tender crumb and a lightly golden crust, perfect for breakfast, tea time, or a sweet snack. This recipe combines a creamy homemade custard with a buttery, pillowy bread dough, shaped into charming buns and baked to perfection.

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Ingredients

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Custard Filling

• 2 large eggs
• 1 large egg yolk
• 70 g sugar (⅓ cup, or more to taste)
• 15 g corn starch (2 tbsp)
• 20 g cake flour (2 tbsp; can substitute all-purpose flour)
• 300 g milk (1¼ cup)
• 1 tsp vanilla paste or extract
• 1 tbsp unsalted butter

Bun Dough

• 250 g bread flour (2 cup)
• 50 g cake flour (⅓ cup)
• 30 g sugar (2 tbsp)
• 20 g condensed milk (1 tbsp; can be replaced with honey)
• 80 g cold water (⅓ cup)
• 80 g cold milk (⅓ cup)
• 1 egg (whisked, use about half in dough, save rest for brushing)
• 1 tsp instant yeast (ideally SAF instant yeast)
• ½ tsp sea salt
• 30 g unsalted butter (2 tbsp, cut into 4–6 small pieces)
• Pearl sugar (for sprinkling, optional)

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Instructions

1. Make the Custard: In a heatproof bowl, whisk together eggs, sugar, corn starch, and cake flour until smooth. Heat milk in a saucepan until steaming. Gradually pour half the hot milk into the egg mixture, whisking constantly to temper the eggs, then add the remaining milk and mix thoroughly.
2. Cook the Custard: Return the mixture to the saucepan and cook over medium-low heat, whisking slowly and constantly. When it starts to thicken and stick to the whisk, increase whisking speed until fully thickened.
3. Finish the Custard: Remove from heat and whisk vigorously for 30 seconds to ensure smoothness. Stir in vanilla extract and butter until combined. Transfer to a bowl, cover with plastic wrap touching the surface, and chill in the fridge.
4. Prepare Dough: In a stand mixer bowl, combine bread flour, cake flour, sugar, condensed milk, cold milk, cold water, about half the whisked egg (reserve rest for brushing), and yeast. Knead on low speed until dough forms.
5. First Rest: Cover the bowl and let the dough rest for 30 minutes. If room temperature is above 80°F (27°C), refrigerate during rest. Meanwhile, let butter come to room temperature.
6. Add Salt and Knead: Add salt to dough and knead for 30 seconds. Then add softened butter pieces one at a time, kneading until the dough is smooth and passes the windowpane test. This takes about 6-8 minutes total.
7. First Rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place (80°F to 90°F) for 1 to 1.5 hours or until doubled in size.
8. Divide and Rest: Turn dough out onto a surface and divide into 8 equal pieces. Shape each piece into a ball, cover with greased plastic wrap, and rest for 10 minutes.
9. Assemble Buns: Roll each dough piece into a 3-4 inch round. Place 30-40 g (about 2 tbsp) custard in center. Pinch edges at 3 & 9 o’clock and 12 & 6 o’clock, then pinch remaining edges tight to seal. For semi-circle buns, roll dough into an oval, place custard, fold top over custard, pinch edges, and optionally make decorative cuts.
10. Final Proof: Place buns on a parchment-lined baking sheet. Cover with greased plastic wrap and let rise in a warm place until nearly doubled, about 1 hour.
11. Preheat Oven and Brush: During last 10 minutes of proofing, preheat oven to 375°F (190°C). Brush buns lightly with remaining whisked egg.
12. Add Toppings: Pipe custard in a swirl pattern on buns’ surface and sprinkle pearl sugar if desired. Make shallow decorative cuts if shaped as semi-circles.
13. Bake: Bake buns for 12 minutes or until golden brown. If buns have custard topping, bake an additional 2 minutes using convection setting if available for even browning.
14. Cool: Transfer buns to a cooling rack and let cool for 10 minutes before serving.

Notes

• Ensure custard wraps are sealed well to prevent leakage during baking.
• If dough is too sticky after mixing, add a little bread flour and knead for 1-2 more minutes.
• Chilling the custard thoroughly helps it hold shape inside buns.
• Use instant yeast for faster and more reliable rising.
• Proof buns in warm environment (80°F-90°F) for best rise; refrigerate dough if warm ambient temperature.
• You can substitute honey for condensed milk in dough for a different sweetness profile.
• Using convection bake enhances browning, especially if custard is piped on top.
• Leftover custard can be refrigerated and used within a few days.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Bread
• Method: Baking
• Cuisine: Japanese

Keywords: baked custard bun, cream pan, Japanese bread, soft bread, vanilla custard bread, homemade custard filling, sweet buns