Cream Pan

Instructions

1. Prepare the custard filling
   In a medium saucepan, heat the milk until steaming but not boiling. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour this mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract and butter until fully incorporated. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent skin formation, and refrigerate until completely chilled.
2. Make the dough
   In a large mixing bowl or stand mixer, combine bread flour, sugar, salt, and yeast. Add the egg and warm milk, then mix until a shaggy dough forms. Add the softened butter and knead for 8-10 minutes until the dough becomes smooth, elastic, and no longer sticky. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
3. Shape the buns
   Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and let rest for 10 minutes, covered with a kitchen towel. Flatten each ball into a 4-inch round disc. Place about 2 tablespoons of the chilled custard filling in the center of each disc. Bring the edges up and over the filling, pinching to seal completely. Place seam-side down on a parchment-lined baking sheet, leaving about 2 inches between each bun. Cover loosely with plastic wrap and let rise for 30-40 minutes until puffy.
4. Bake the cream pan
   Preheat the oven to 350°F (175°C). Brush the tops of the buns gently with egg wash. Bake for 15-18 minutes until golden brown. Transfer to a wire rack to cool completely.
5. Serve and store
   Enjoy the cream pan when slightly warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm slightly before serving if desired.