Salted Egg Custard Buns

I first tried Salted Egg Custard Buns many years ago at a Hong Kong-style restaurant in Hanoi, and it was love at first bite. The filling was creamy, sweet with a touch of savoury richness and beautifully runny inside a soft, fluffy steamed bun. Another time, I had it again in London, but the filling there was thicker – more like a creamy paste than a molten centre. I honestly can’t decide which I love more. The runny version feels indulgent and surprising while the paste version is practical and neat.

Back then, I never imagined I could make Salted Egg Custard Buns at home. But after several rounds of testing and tasting, I’ve found my way to make both the paste-filled and runny-yolk styles. Today, I’ll show you exactly how to make them, with a little tip that makes all the difference.

Making the salted eggs

I make my own salted eggs, which sounds daunting but it surprisingly easy. After about three weeks of curing in brine with a few aromatics like cinnamon and star anise, the yolks turn beautifully orange and firm. Once harvested, I brush them with a little sesame oil and bake them for 10 minutes to firm them up further. After cooling, I divide the yolks into batches and store them in the freezer – ready for baking or for recipes like these Salted Egg Custard Buns.

I’ll share the detailed recipe and step-by-step process for making the salted eggs next time when I do another batch – it’s simpler than you might think.

What you’ll need

There are two main parts to this recipe – the steamed bun dough and the salted egg custard filling.

The steamed buns

For the dough, I use my reliable recipe from the Vietnamese Classic Bao Buns (pork mince and mushroom buns), with just a small tweak – a touch more sugar to suit the sweet filing. The dough is soft, light and slightly sweet, perfect for holding the rich custard centre.

After mixing all the ingredients into a smooth dough, I let it rest and rise for about 45 minutes before shaping.

The salted egg custard filling

Here’s what you’ll need for the filing:

• Baked salted egg yolks – defrosted and mashed finely through a sieve for fluffy texture.
• Boiled egg yolk – to enhance the custard’s flavour and smoothness.
• Custard powder – for that signature aroma and colour.
• Caster sugar – to sweeten the filling perfectly.
• A pinch of salt – to bring depth and balance to the sweetness.
• Softened butter, or even partly melted – for richness and silkiness.
• Whole milk or double cream – depending on your preference texture. Use milk for a runnier custard and double cream for thicker, paste-like filling.

I found this small difference in dairy gives two very distinct results, the milk version oozes beautifully, while the double cream version holds its shape like a soft custard.

To make the filling, simply mix ingredients together until smooth. If you’re short in time, you can pop everything, including the whole baked salted egg yolks, into a blender and blitz until smooth. It’s quick, easy and gives beautifully even results.

Cover the bowl and place it in the freezer for 30-40 minutes to set before shaping the buns.

Shaping and steaming the buns

This recipe makes around 12 Salted Egg Custard Buns. Divide the dough into 12 equal portions and do the same the chilled filling.

On a silicone mat, roll out each portion of dough using a non-stick rolling pin. Fold it in half, roll again, then fold once more – similar to how puff pastry is layered. Repeat this process 3-4 times to give the buns a soft, layered texture.

Shape the dough into a round or square, place a scoop of custard filling in the centre and wrap it up. Pinch to seal then turn the bun seam-side down and roll gently into a smooth ball. Place each bun in a cupcake case.

Once all buns are shaped, place them on a baking tray, cover loosely with baking paper to prevent drying, and proof in the oven at about 35°C for an hour. They should rise slightly, feel lighter to the touch and look soft and fluffy – a sign that they’re ready to be steamed.

When ready, steam the buns in a single layer for about 10 minutes. Leave a bit of space between each one as they will expand while steaming. Wrap the steamer lid with a clean tea towel to catch condensation and prevent water droplets from dripping onto the buns.

Once steaming is finished, open the lid slightly to let the steam escape gradually. This helps avoid a sudden change in temperature inside the steamer, which can cause the buns to collapse or wrinkle.

The moment you lift the lid fully, you’ll see fluffy, snow-white buns with a soft sheen. Inside, the golden filling will be hot and molten, so resist the urge to bite straight in. It’s worth waiting a minute or two!

Tips for the best salted egg custard buns

• Use double cream if you prefer a creamy, thicker custard that won’t ooze too much.
• For that surprise molten centre, go for whole milk.
• The buns are best enjoyed warm.

Final thoughts

Making Salted Egg Custard Buns at home might sound like a challenge but once you try it, you’ll realise it’s easier than you think. The satisfaction of breaking open a warm bun and seeing that golden custard flow out is unbeatable.

If you love steamed buns, don’t forget to check out my Vietnamese Steamed Buns on the blog.