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
Step-by-step instructions
Step 1 · Prepare the dough by mixing bread flour
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.
Step 2 · Cover the dough with a damp cloth and let it rise in a warm place u...
Cover the dough with a damp cloth and let it rise in a warm place until doubled in size.
Step 3 · While the dough rises
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.
Step 4 · Cool the custard to room temperature
Cool the custard to room temperature. If it thickens too much, add a splash of milk and mix until smooth.
Step 5 · Punch down the risen dough
Punch down the risen dough. Divide into 2 equal portions. Flatten each piece, spoon custard into the center, and seal well.
Step 6 · Place filled buns on a lined baking tray
Place filled buns on a lined baking tray. Brush tops with a little egg wash (optional). Let them rise for another 10 minutes.
Step 7 · Bake in a preheated oven at 180°C (350°F) for 15-18 minutes until g...
Bake in a preheated oven at 180°C (350°F) for 15-18 minutes until golden brown. Cool slightly before serving.
Why this recipe 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.
A note on tradition
Custard Cream Bun is a staple snack in Singapore’s heartland bakeries and kopitiams, enjoyed across generations as a comforting choice for breakfast or tea. The local adaptation often draws from Hainanese and Cantonese influences, showcasing Singapore’s rich food heritage and fusion culture. These buns are commonly eaten during school recess, family gatherings, or as a quick bite on the go. Their enduring popularity reflects Singapore’s love for soft, creamy bread-based treats.