Custard Bun
Sweet and soft custard filled bun.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cream Pan Bakery & Cafe
Custard buns, also known as Nai Wong Bao, are a Cantonese dim sum staple. Their origin is tied to the introduction of Western baking techniques and ingredients, like milk and custard, into Chinese cuisine during the colonial era in the 19th and early 20th centuries. Chefs in Guangzhou (Canton) innovatively blended these new elements with traditional bao (steamed buns) to create this sweet and savory delight.
Custard buns hold a special place in Cantonese dim sum culture, representing a delightful fusion of Eastern and Western culinary traditions and a symbol of family and togetherness.
Dim Sum Staple
Custard buns are a quintessential part of dim sum, a traditional Cantonese brunch or lunchtime meal involving a variety of small, steamed, fried, and baked dishes served with tea.
Family Gatherings
Enjoying dim sum, including custard buns, is often a social event enjoyed with family and friends, reinforcing bonds and celebrating togetherness.
Symbol of Innovation
Custard buns represent the ingenuity of Cantonese chefs in adapting foreign ingredients and techniques to create unique and beloved dishes.
Custard buns offer a harmonious blend of sweet and savory flavors with a creamy, rich filling encased in a soft, slightly sweet bun.
The primary flavor is the sweet and eggy custard filling, which is typically made with egg yolks, sugar, butter, milk or cream, and sometimes cornstarch or custard powder for thickening. This custard is often subtly flavored with vanilla extract or coconut milk. The bao, or steamed bun itself, has a mild sweetness and a soft, pillowy texture, providing a contrasting base to the rich filling. Some variations may include salted egg yolk in the custard for a salty-sweet balance.
Smooth Custard
To prevent lumpy custard, use a low heat and stir constantly while cooking. Strain the custard through a fine-mesh sieve after cooking for an extra-smooth texture.
Fluffy Buns
Use a good quality yeast and allow the dough to rise properly in a warm place until doubled in size. Knead the dough thoroughly to develop gluten, resulting in a softer bun.
Preventing Leaks
Ensure the bun dough is properly sealed around the custard filling to prevent leaks during steaming. Pinch the seams tightly.
Steaming Time
Don't over steam the buns, or they may become soggy. Usually around 12-15 minutes is sufficient.
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