Vanilla Cream Bao Buns
Vanilla cream is one of the most popular fillings in the world of desserts – silky, smooth, and rich in flavor. The bao bun, a steamed bun of Eastern origin, provides the perfect base for this classic cream, as the subtle, soft dough perfectly complements the delicate aroma of vanilla. Imagine the freshly cooked cream slowly cooling while the bao buns are steaming, and even the aromas anticipate the soft dessert that awaits you – every bite is a silky pleasure. The secret to the recipe lies in the consistency of the cream: it's important not to boil it, only to thicken it. The result: an elegant yet simple dessert that can be prepared in advance and enjoyed cold – for special guests or for your own pleasure.
Ingredients for this recipe
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Preparation Steps
1
Heat half of the milk in a small saucepan with the vanilla (if using a vanilla bean, scrape out the seeds and add them to the milk). Do not boil; just heat until it reaches a simmer, then remove from the heat.
2
In a bowl, whisk the egg yolks and sugar until light and fluffy. Whisk in the cornstarch and the remaining cold milk. Gradually pour in the warm vanilla milk while whisking constantly.
3
Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens into a rich cream. Once thickened, remove from the heat and let it cool completely. TIP: For a smoother consistency, strain the finished cream through a fine-mesh sieve.
4
Place the bao buns in a steamer lined with parchment paper and steam over boiling water for 5-6 minutes, or until softened. Do not open the steamer during steaming to prevent the dough from collapsing.
5
Carefully open the softened bao buns and fill them with the cooled vanilla cream. Serve immediately or chilled.
