Salted Egg Custard Lava Buns

Ingredients

• 1 lb, about 8 small portions store-bought steamed bun dough (or frozen bao dough)
• 4 whole salted egg yolks
• 3 whole (for custard) egg yolks
• ⅓ cup sweetened condensed milk
• ¼ cup whole milk
• 2 tablespoons butter
• ⅛ teaspoon salt

Instructions

1. 1

   Add 3 egg yolks, 0.33 cup sweetened condensed milk, 0.25 cup whole milk, and 0.125 teaspoon salt to a small saucepan and whisk together until the mixture looks uniform and pale yellow, about 1 minute.

2. 2

   Place the saucepan over medium-low heat and add 2 tablespoons butter, stirring constantly with a wooden spoon until the mixture thickens enough that it coats the back of the spoon, about 4–5 minutes.

3. 3

   Remove the custard from heat and let it cool to room temperature, about 10 minutes, stirring once or twice so a skin doesn't form on top.

4. 4

   Remove the dough from its packaging and divide it into 8 equal pieces by weighing or eyeballing rough halves, then quarters, then eighths, so each piece is roughly golf-ball-sized.

5. 5

   Flour a work surface lightly and place one dough piece on it, then gently press it flat with your palm into a 4-inch-wide disc about 1/4 inch thick, leaving the center slightly thinner than the edges.

6. 6

   Place one salted egg yolk in the center of the disc, then add 1 tablespoon of the cooled custard on top of the yolk, being careful not to overfill.

7. 7

   Bring the edges of the dough disc up and over the filling, pinching them tightly at the top to seal the yolk and custard inside, like closing a money pouch.

8. 8

   Place the sealed bun seam-side down on a 2-inch square of parchment paper, then gently roll it in your palms to smooth out any cracks and ensure it is a uniform ball shape.

9. 9

   Repeat steps 5–8 with the remaining 7 dough pieces, salted egg yolks, and custard until all 8 buns are assembled and resting seam-side down on parchment squares.

10. 10

    Fill a large pot with 2 inches of water and place a bamboo steamer basket or metal steamer insert inside, ensuring the water does not touch the bottom of the basket.

11. 11

    Bring the water to a rolling boil over high heat, watching for steam to rise steadily from beneath the basket, about 3–4 minutes.

12. 12

    Carefully place 4 buns (on their parchment squares) into the steamer basket in a single layer without touching, then cover the steamer with its lid and reduce heat to medium-high.

13. 13

    Steam for 10–12 minutes until the buns are puffy and the surface feels bouncy when you gently press a fingertip on the top—they should spring back immediately.

14. 14

    Remove the lid carefully to avoid condensation dripping on the buns, then use kitchen tongs or chopsticks to lift the buns out of the steamer and place them on a serving plate.

15. 15

    Repeat steps 12–14 with the remaining 4 buns, steaming them in a second batch of 10–12 minutes.

16. 16

    Serve the buns warm while the custard center is still molten—bite gently into the top to reveal the creamy filling and runny salted egg yolk inside.

Tools you’ll need

• small saucepan
• wooden spoon
• whisk
• kitchen scale or measuring cups
• work surface or cutting board
• parchment paper
• large pot
• bamboo steamer basket or metal steamer insert
• steamer lid
• kitchen tongs or chopsticks
• serving plate

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