Custard Cream Bun
Lunch • Singapore
How to Make Custard Cream Bun (Traditional & Healthy Version)
Custard Cream Bun is a beloved treat in Singapore’s vibrant kopitiam and hawker culture. Often found alongside kaya toast and soft-boiled eggs, these fluffy buns with silky custard filling are a nostalgic favorite for many Singaporeans. The bun’s origins draw on East Asian baking influences, but over the decades, local kopitiams have put their own Singaporean twist on the recipe, infusing it with flavors and techniques unique to the city’s multicultural food landscape. This healthier Custard Cream Bun recipe preserves the authentic taste and pillowy texture of the original, while using lighter ingredients and less sugar to suit today’s health-conscious lifestyles. Enjoyed as a midday snack or a light lunch, these buns offer a perfect balance of soft, golden bread and creamy custard. With a slightly sweet, aromatic custard filling wrapped in a gently toasted bun, it’s no wonder this treat remains a staple in Singaporean bakeries and coffee shops. Whether you’re reminiscing about your school canteen days or sharing with family over teh tarik, Custard Cream Bun is a fusion of tradition and comfort, made healthier for modern enjoyment.
Ingredients(for 1 medium bun (approx. 80g))
- 1 cup Bread flour (high-protein flour)
- 1 tsp Instant yeast (dry yeast)
- 2 tbsp Sugar (reduced amount for healthier version)
- 1/3 cup Low-fat milk (fresh or UHT)
- 1 Egg (large, for dough and custard)
- 1 tbsp Margarine (or light butter)
- 1 tbsp Cornstarch (for custard thickening)
- 1/2 tsp Vanilla essence (for aroma)
- 1/8 tsp Pinch of salt
- as needed Water (for dough consistency) - optional
Instructions
- 1
Prepare the dough by mixing bread flour, yeast, 1 tbsp sugar, and a pinch of salt in a bowl. Add half of the beaten egg, low-fat milk, and margarine. Knead until a smooth dough forms, adding water if needed.
7 minutes
Knead until the dough is elastic for fluffier buns.
- 2
Cover the dough with a damp cloth and let it rise in a warm place until doubled in size.
30 minutes
Proof in a switched-off oven to speed up rising.
- 3
While the dough rises, make the custard: In a saucepan, whisk remaining sugar, cornstarch, and the rest of the egg. Gradually add low-fat milk and vanilla essence. Cook on low heat, stirring constantly until thickened.
8 minutes
Keep stirring to avoid lumps or burning.
- 4
Cool the custard to room temperature. If it thickens too much, add a splash of milk and mix until smooth.
5 minutes
Cover with cling wrap to prevent skin forming.
Why This Dish is Healthy
By lowering sugar and fat, and opting for whole ingredients like fresh eggs and low-fat milk, this recipe offers a lighter alternative to typical bakery custard buns. It fits well into a balanced diet, providing just enough sweetness without excess calories. Making it at home means you control the ingredients—no preservatives or artificial flavorings—making it healthier than store-bought buns.
This Custard Cream Bun recipe is crafted for better nutrition while retaining its classic Singaporean taste. Using low-fat milk and reduced sugar, the buns provide a moderate amount of carbohydrates for energy, a touch of protein from egg and milk, and less saturated fat thanks to the use of margarine. The custard filling supplies calcium, while the bread base offers essential B vitamins from flour. Portion control keeps calorie intake in check, making this an ideal treat for those tracking their macros.
Pro Tips
- 💡Tip 1: Use a kitchen scale for precise ingredient measurements.
- 💡Tip 2: Let the custard cool fully before filling to prevent sogginess.
- 💡Tip 3: Proof dough properly for the softest texture.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
