Stovetop Custard Cream Buns

Intro hook: Ever wanted a warm, pillowy bun filled with silky custard but hated the idea of firing up the oven or waiting for ages? Same here. I learned this stovetop method during a lazy Sunday experiment, and now I make these custard cream buns whenever I crave something comforting without the faff.

I’ll cut to the chase: this recipe uses a simple enriched dough, a creamy custard center, and a gentle stovetop steam trick that makes the buns soft and slightly glossy—no oven, no fancy gear. Stick with me and I’ll walk you through ingredients, steps, pro tips, tasty variations, and how to store leftovers so nothing goes to waste.

Why You’ll Love This Recipe

• No oven required — perfect for tiny kitchens, camping, or when your oven decides to be dramatic.
• Fast-ish — you save time on baking and still get bakery-style texture.
• Custard-forward — creamy center steals the show without being overly sweet.
• Kid-friendly — children almost always crown these the best snack ever (IMO).
• Customizable — tweak fillings and toppings any time you feel adventurous.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup butter, softened
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 teaspoon salt
• 1/2 cup custard (prepared or store-bought)
• 1 egg (for egg wash)

Quick note: you can use homemade custard or a good-quality store-bought one. I often buy a thicker custard and thin it a touch with milk so it fills nicely. FYI, that little tweak makes a big difference.

How to Make (Step-by-Step)

Ingredient

This section repeats the essentials for quick reference: flour, sugar, yeast, salt, milk, butter, custard, and egg. Keep them measured and ready.

Method

I’ll show each major move as a short step so you don’t feel like you’re reading a novel. Follow the steps in order and don’t skip the rise.

1. Combine dry and wet ingredients

In a bowl, combine flour, sugar, yeast, and salt. In a small saucepan, warm the milk and butter until just warm, then stir into the dry ingredients. I like to keep the milk warm to the touch—about 105–110°F—so the yeast wakes up without tantrums.

2. Knead and rise

Knead the dough until smooth, then let it rise for about 1 hour or until doubled in size. I knead by hand for five to seven minutes; your stand mixer can take over if you want less elbow work.

3. Fill and shape

Divide the dough into small balls and flatten them. Place a spoonful of custard in the center of each and wrap the dough around it, sealing well. I pinch the seam tightly and roll the bun seam-side down for a neat look.

4. Rest before cooking

Let them rest for 15 minutes. This brief second rise relaxes the dough and gives you softer buns after steaming.

5. Prep the stovetop steamer

Heat a stovetop pan over low heat, add a little water, and place a steaming rack inside. I use a wide, shallow pan with a tight-fitting lid and a small rack or trivet.

6. Steam the buns

Place the buns on the rack, cover, and steam for about 15–20 minutes. Keep the heat low so the water simmers gently. Low and steady makes fluffy buns, not rubbery ones.

7. Egg wash and serve

Brush with egg wash before serving. Enjoy your treat! The egg wash gives the buns a slight sheen and golden tone—yes, even without an oven.

Pro Tips for the Best Results

• Use warm, not hot, milk to activate yeast without killing it.
• Knead until elastic—you’ll know when the dough bounces back slightly.
• Seal the custard tight so you don’t end up with a custard puddle in the steamer—messy, and trust me, you’ll regret it.
• Avoid overcrowding in the steamer; give buns room to puff.
• Check water level during steaming and top up with hot water if needed. Don’t lift the lid too frequently.
• Brush right after steaming so the egg wash adheres; do that while buns stay warm.

Fun Variations & Topping Ideas

Variations:

• Swap custard for red bean paste for an Asian-inspired twist.
• Replace some flour with whole wheat for a nuttier bun—expect firmer texture.
• Toss in a teaspoon of vanilla extract or citrus zest into the custard for perfume-like flavor.

Toppings:

• Powdered sugar dusting for a simple, pretty finish.
• Sesame seeds on top for a salty contrast.
• Melted chocolate drizzle for dessert-level decadence.

See? You can go classic or wild. Which team are you on—classic custard or chocolate-topped chaos?

Storing and Reheating

Store cooled buns in an airtight container at room temperature for up to 24 hours. If you want them to last longer, refrigerate for up to 3 days. I don’t recommend freezing the custard-filled buns whole because the custard can separate slightly on thawing, but you can flash-freeze raw dough balls and steam later.

To reheat:

• Microwave: heat one bun on a microwave-safe plate for 20–30 seconds on medium power. Check and add 10-second bursts if needed.
• Steamer: steam for 5–7 minutes over low heat until warmed through. This method restores softness best.
• Oven (if you decide to use it): warm at 325°F (165°C) for about 5–8 minutes covered with foil to keep them moist.

Frequently Asked Questions (FAQ)

How long will these buns keep?

I keep them at room temp for a day or in the fridge for up to three days. Eat sooner for the best texture.

Can I make the custard from scratch?

Yes—you can easily make custard on the stove using egg yolks, sugar, milk, and cornstarch. I sometimes make a batch and chill it before filling. It tastes fresher and richer, but store-bought works fine when life gets busy.

Will the buns fall apart when steaming?

No, as long as you seal the dough well and keep the steam gentle. Don’t lift the lid like a curious raccoon during the cook; the buns need steady heat.

Can I bake these instead of steaming?

Sure, you can bake at 350°F (175°C) for 12–15 minutes if you prefer a slightly firmer crust. I steam to keep the buns soft and tender—softer suits me.

Do I need special equipment?

You don’t. I use a simple wide pan and a small rack. If you have a bamboo steamer, that works great too. Honestly, the less gear, the cooler you look in the kitchen.

Conclusion

If you want a comforting, soft, and custardy snack without dragging out the oven, this stovetop method meets that need head-on. These buns deliver bakery vibes with simple ingredients and a friendly process that even beginners can manage. Try different fillings, top with sesame or powdered sugar, and don’t be shy about tweaking the custard consistency to your taste.

If you want another take on this exact recipe or like seeing variations tested by a fellow enthusiast, check out Stovetop Custard Cream Buns ⋆ The Gardening Foodie for inspiration and tips. Drop a comment below, tell me how yours turned out, and leave a rating—I’ll read every one and probably smile.