Custard Bread Recipe

Name: Custard Bread
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 5
Cuisine: Korean
Ingredients: 5~6 Dinner roll; 3 Egg yolks; 60g Sugar; 5g Vanilla bean paste; 15g Cornstarch; 300g Milk; 15g Unsalted butter

Creme Brulee Pudding Bread

by Cooking Tree 2023-08-31

written by Cooking Tree 2023-08-31

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In Cooking Tree, Custard Bread is on the menu, and we’ll show you how to make it from scratch.

I made a simple and delicious snack by filling commercial morning bread with custard.
I was inspired to make it after seeing a bread called pudding bag, which is popular in Hong Kong.

It’s hard to bake bread when it’s hot like this, but it’s easy to make it using breakfast bread.
It’s fluffy like a pudding and the combination of custard and bread is great!

I enjoyed it like a crème brûlée by sprinkling it with sugar and caramelizing it with a blowtorch.

The first spoonful I had of the top, then with the bread, it’s just eye-opening.

The sound of the sugar crunching adds to the fun~!

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Custard Bread
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Rating: 5.0/5
( 36 voted )

Serves: 5 Prep Time: 30 Minutes Cooking Time: 08 Minutes 08 Minutes Nutrition facts: 280 calories 19 grams fat

Ingredients

5~6 Dinner roll
3 Egg yolks
60g Sugar
5g Vanilla bean paste
15g Cornstarch
300g Milk
15g Unsalted butter

Instructions

Cut off the top of the morning bread with a knife and gently press the bread inside.
Whisk the egg yolks with the sugar and vanilla bean paste (or vanilla extract).
Add the cornstarch and whisk to combine evenly.
Pour in a little of the warmed milk, just to the edge of the saucepan, and whisk to combine.
Pour in all the remaining milk, whisk to combine, and bring to a boil over low heat, stirring constantly.
When large bubbles are bubbling, turn off the heat and lower the pot.
Add the unsalted butter and stir to combine and pour over the bread.
Place in the refrigerator to set for 30 minutes to 1 hour.
Sprinkle the tops with sugar and use a blowtorch on low to caramelize.
(Keep the torch on low as high heat can burn the bread)

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