Custard cream bread, or cream-ppang in Korean, is a nostalgic bakery treat that instantly transports me back to my childhood visits to local Korean bakeries. These soft, fluffy buns filled with rich custard cream have remained a classic, beloved across generations. Making them at home is not only rewarding, but I find that homemade versions can even outshine those from bakeries—with a creamier filling and a pillowy texture that’s hard to beat.
I love how this recipe brings together a velvety custard and tender, slightly sweet bread into one perfect handheld snack. The cream is easy to prepare and incredibly smooth, thanks to the egg yolks that give it a gorgeous yellow hue. It’s one of those bakes that feels like a labor of love, but it’s surprisingly simple and incredibly satisfying. These buns also make a fantastic breakfast, snack, or dessert, especially with a glass of milk or tea. Plus, the dough is sturdy enough to hold a generous amount of filling without falling apart, making every bite equally creamy and fluffy.
Ingredients
For the custard cream:
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¼ cup flour
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¼ cup sugar
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1 cup milk
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A pinch of kosher salt
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4 egg yolks, beaten and strained (or 2 whole eggs)
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1 tablespoon unsalted butter
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1 teaspoon vanilla extract
For the bread:
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1 tablespoon unsalted butter
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½ cup whole milk
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¼ cup sugar
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2 teaspoons dry yeast (1 packet)
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1 egg
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¼ teaspoon kosher salt
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1¾ cup all-purpose wheat flour
For the egg wash:
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1 egg
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2 tablespoons water
Directions
Make The Custard Cream
Start by whisking together the flour, sugar, milk, and salt in a medium saucepan until smooth. Heat the mixture over medium heat, stirring constantly with a wooden spoon. Once bubbles begin to form, about 3 to 4 minutes, reduce the heat to low or medium-low. Slowly add the beaten egg yolks (or whole eggs) to the mixture over 20 to 30 seconds. Stir well to combine, then remove from heat. Add the butter and vanilla extract, mixing until everything is smooth and well combined. Let the custard cool to room temperature, then refrigerate it for at least an hour, or up to 2 days.
Make The Dough
Melt the butter in a large, heavy pot over low heat. Once melted, remove from the heat and stir in the milk and sugar until the sugar is completely dissolved. Add the egg, mixing well, then sprinkle in the yeast. Let it sit for a couple of minutes until the edges of the yeast are foamy. Next, add the salt and flour, mixing everything together with a wooden spoon until the dough begins to form into a lump. Turn the dough out onto a clean surface and knead it by hand for 12–15 minutes, or until it’s smooth and elastic. Once kneaded, place the dough back in the pot, cover it with a damp cloth, and let it rise for 1 to 1½ hours, or until it has doubled in size.
Prepare The Egg Wash
Whisk the egg and water in a small bowl until well combined. Strain the mixture into another bowl to remove any small bubbles. Set aside for later.
Shape And Bake The Buns
Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a clean surface and knead it briefly to remove any remaining air bubbles. Divide the dough into 5 equal portions, shaping each one into a smooth ball. Let the balls rest for 10 minutes.
Next, take one dough ball and roll it into an oval shape about 6 inches long and 4 inches wide. Repeat this process with the remaining dough balls. Once all the dough discs are rolled out, begin to assemble the buns. Take one oval piece of dough and place it on a clean surface. Spoon about 1/5 of the custard cream in the center of the dough, slightly off-center toward you. Carefully fold the dough over the custard to create a pocket, pinching the edges tightly to seal it. Make 3 or 4 shallow slits on top of the dough to allow steam to escape while baking. Place the filled buns on a parchment-lined baking sheet, leaving enough space between them to allow for expansion as they rise.
Brush the egg wash gently over the top of each bun, then cover the baking sheet with a clean cloth and let the buns rise for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
Baking
Place the buns in the preheated oven and bake them for 12 minutes, or until they are golden brown. If you want a darker crust, you can bake them for an additional minute or so. Once baked, remove the buns from the oven and let them cool for 5 to 10 minutes before serving.
Storage and Reheating
These buns are best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 2 days. The custard can spoil quickly, so I recommend consuming them within a day or two. If you have leftovers, you can also freeze the buns. To reheat, microwave them for about 10–15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.
Variations
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Egg Options: If you don’t have egg yolks, you can use 2 whole eggs instead for a lighter custard.
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Flour Substitutes: I prefer using all-purpose flour, but bread flour can also be used if you like a chewier texture.
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Alternate Fillings: For a different flavor, try using red bean paste as a filling instead of custard.
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Flavor Variations: Lemon zest or matcha powder can be added to the custard for a unique twist.
How do I prevent the custard from being too runny?
Make sure to cook the custard mixture until it begins to thicken before adding the eggs. If it’s still too thin, you can add a little more flour to the mixture while cooking.
Can I make the dough in advance?
Yes! You can make the dough the night before and let it rise slowly in the fridge. Just let it come to room temperature before shaping and baking.
Why did my custard taste fermented after a day?
Custard can spoil if not stored properly. Be sure to refrigerate the buns and consume them within 1 to 2 days. You can also freeze them to extend their shelf life.
Can I use oil instead of butter?
Yes, olive oil or any neutral oil can be used in place of butter if you prefer.
Why didn’t my buns brown enough?
Ensure that your oven is fully preheated before baking. If the buns aren’t as golden as you’d like, bake them for a minute or two longer.
Conclusion
Custard cream bread is one of those heartwarming recipes that fills my kitchen with comfort and sweet aromas. The combination of tender bread and rich, velvety custard makes this a true classic in Korean baking. It’s a fun, hands-on project that’s sure to impress, and once I made it myself, I knew I’d be baking these again and again. Whether for breakfast, dessert, or a sweet snack, cream-ppang is always a good idea.
