Milk Custard Bread
Beverages • Singapore
How to Make Milk Custard Bread (Traditional & Healthy Version)
Milk Custard Bread is a beloved treat often found in local Singapore kopitiams and hawker centres, where the fusion of Indian and local flavours creates unique breakfast and snack options. This dish, featuring soft bread filled with silky milk custard, is a comforting staple that many Singaporeans enjoy alongside their morning kopi or teh. The custard’s luscious, creamy texture pairs perfectly with pillowy bread, creating a nostalgic bite reminiscent of childhood treats and bustling hawker scenes. Originating from the creative blend of Indian bakery influences with local tastes, Milk Custard Bread captures Singapore’s multicultural culinary spirit. The dish is mildly sweet, aromatic, and satisfying, making it a popular grab-and-go option for busy mornings or teatime. By using wholesome ingredients and lighter preparation, this recipe honours tradition while making it suitable for health-conscious eaters. Enjoy a taste of Singaporean heritage with this easy-to-make, lighter Milk Custard Bread—perfect for sharing or indulging mindfully.
Ingredients(for 1 large filled bun per person)
- 2 Wholemeal bread rolls (local bakery or 'roti' buns)
- 1 cup Low-fat milk (fresh dairy or UHT)
- 2 tablespoons Cornstarch (for thickening custard)
- 2 tablespoons Sugar (use fine white sugar)
- 1/2 teaspoon Vanilla essence (for aroma)
- a pinch Salt
- 1 Egg yolk (large, free-range preferred)
- 1 teaspoon Butter (unsalted, optional for gloss) - optional
- 1 small Fresh pandan leaf (optional, for fragrance) - optional
Instructions
- 1
In a saucepan, whisk together low-fat milk, cornstarch, sugar, and a pinch of salt until smooth. Add pandan leaf if using.
2 minutes
Mix cornstarch thoroughly to prevent lumps in custard.
- 2
Heat mixture over medium-low, stirring constantly until it begins to thicken and bubble.
5 minutes
Keep stirring to avoid burning the milk at the base.
- 3
In a separate bowl, lightly beat the egg yolk. Temper the yolk by gradually adding a few spoonfuls of the hot milk mixture, whisking quickly.
2 minutes
Tempering prevents the yolk from scrambling.
- 4
Pour the tempered egg mixture back into the saucepan. Continue to cook over low heat until custard is thick and coats the back of a spoon.
3 minutes
Do not boil after adding egg to keep custard silky.
Why This Dish is Healthy
By choosing wholemeal bread and low-fat milk, this Singaporean Milk Custard Bread is a healthier alternative to richer bakery versions. It is lower in saturated fats and refined sugars, making it suitable for calorie-conscious eaters and those looking to enjoy traditional flavours without overindulgence. The recipe skips heavy cream and minimises butter, focusing on wholesome ingredients for guilt-free enjoyment.
This Milk Custard Bread recipe uses wholemeal bread for added fibre and complex carbohydrates, making it more filling and blood sugar-friendly. The custard is made with low-fat milk, providing calcium and protein without excessive saturated fat. Using just one egg yolk keeps cholesterol moderate, while cornstarch delivers a smooth texture with minimal calories. Optional pandan leaf adds natural aroma without extra sugar. Each serving supplies a balanced mix of carbs, protein, and a touch of healthy fat, with vitamins B and D from the dairy and egg.
Pro Tips
- 💡Use day-old bread for a firmer texture that holds custard better.
- 💡Add a touch of cinnamon for a warm, aromatic flavour.
- 💡For a smoother custard, strain through a fine sieve before filling the bread.
Storage & Serving
Store filled buns in an airtight container in the refrigerator for up to 1 day. Reheat in a toaster oven before serving for best texture. Custard can be made ahead and kept chilled for 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
