Custard Cream Soboro Recipe
Make Custard Cream Soboro Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Filling
Soboro (Streusel) Topping
Assembly & Finish
Method
Custard Filling
- 1
Bloom starch and prepare eggs
In a medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and slightly pale. Set aside.
- 2
Heat milk and cream
In a medium saucepan over medium heat, combine whole milk and heavy cream with a pinch of salt. Heat until the mixture is steaming and just about to simmer (small bubbles at the edge), stirring occasionally. Do not boil.
- 3
- 4
Cook custard
Pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium-low heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil for about 1 minute (custard should be thick enough to coat the back of a spoon). This will take 4–6 minutes.
- 5
Finish custard
Remove the saucepan from the heat. Whisk in the unsalted butter and vanilla extract until smooth. Taste and add a pinch more salt if needed. Transfer the custard to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until fully cold, at least 2 hours.
Soboro (Streusel) Topping
- 6
Prepare dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- 7
Cut in butter
Add the cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Work quickly so the butter stays cold.
- 8
- 9
Chill or bake (two options)
Option A — Chill: For a crumblier, softer soboro, cover and chill the mixture for 15–20 minutes, then bake directly on the buns (see Assembly). Option B — Pre-bake: For a more crisp topping, spread soboro in an even layer on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–15 minutes, stirring halfway, until golden. Cool before using.
Assembly & Finish
- 10
Prepare rolls
If using whole sweet buns, split them open or hollow the centers to create a cavity for the custard (leave a base so filling stays). If using ready hollow rolls, ensure they are lightly toasted or at room temperature.
- 11
Fill with custard
Whisk the chilled custard briefly to loosen, then transfer it to a pastry bag fitted with a wide plain tip (or use a spoon). Pipe or spoon approximately 2–3 tablespoons of custard into each prepared roll, filling but not overstuffing. Reserve any extra custard for serving or other uses.
- 12
Top with soboro
If you pre-baked the soboro, sprinkle or press about 2 tablespoons of soboro onto the custard-topped buns so it adheres. If you chilled soboro, press larger crumbles on top of each filled bun so the crumbly texture sits prominently. For extra contrast, lightly press crumbs around the sides as well.
- 13
Finish and serve
Optionally dust the finished Custard Cream Soboro with a light sprinkle of powdered sugar. Serve immediately if you prefer the soboro crisp, or refrigerate 15–30 minutes for the soboro to soften slightly and meld with custard. Store leftovers in an airtight container in the refrigerator for up to 2 days; refresh in a 300°F (150°C) oven for 5–7 minutes if you want to recrisp the topping.