Recipe: Egg Custard Filling (for Chinese Egg Custard Buns)

I too love these buns. I first had them in mainland China, took me 4 years until I had them again in Hong Kong. I had my coworkers write down the name of them in Chinese and I have carried that piece of paper with me all over the world for years. When I go to a dim sum restuaruant I pull out my paper and ask if they have this.

Here is a recipe I found for the Egg Custard filling from the "International Bakng Delights" cook book published by Wei-Chan Cultural-Educational Foundation. I found it on Amazon.com

EGG CUSTARD FILLING

4/5 cup milk
1 1/2 oz granulated sugar
1 oz corn flour
1 oz cake flour
1/2 oz butter
1 egg

Bring milk & sugar to a boil, pour into flour and egg while still warm; mix well. Place back over heat and stir constantly until it thickens to paste. Remove from heat and mix in butter. Cool. Makes filling for 16 buns.