The No Oven - Stovetop Custard Cream Buns make a great breakfast treat or even a nice tea time snack. The soft Milk Buns wrapped in a rich creamy custard make this an easy to make and a must-try delicious recipe!

Recipe Card



For the Buns

Bread Flour

130 g

Milk powder

5 g

Caster sugar

20 g


¼ tsp

Fresh milk

85 g

Instant dry yeast

2 g

15 g

For Custard Cream

Whip Cream

35 g
Fresh Milk

100 g

Caster sugar

30 g

Egg yolk

1 pcs

Corn flour

13 g


1 tsp

Method of Preparation:

For the Dough

  • Place flour, salt, sugar, yeast, milk powder together and mix.
  • Pour milk into the dry mix and knead.
  • When the dough is somewhat smooth, place the butter into the dough and mix.
  • When the dough is smooth, place the dough in a bowl and allow it to double in size for about an hour.
  • After the dough has doubled, separate into 30 gr equals portions, then them into balls. Cover and allow to rise for 15 minutes.
  • After rising, roll the balls flat into an oval shape and place custard cream in the centre.
  • Allow rising again for about 1 hour.
  • Cook the dough over low heat in a skillet or non-stick pan.

For the Custard Cream 

  • Place the milk and cream until it boils.
  • Place egg yolks and sugar and cornflour and mix until combined.
  • Place the milk mixture into the egg yolk mixture and then place it to a boil.
  • Mix well over low heat to thicken.
  • Leave to cool in a bowl and cover with cling film with the film touching the surface of the cream


Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking over cooking. Her passion for learning more and her love for world-class patisserie led her way to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.