Custard buns are considered a popular sweet street snack from Bangkok, Thailand. Imagine soft bread buns stuffed with a creamy, milk-based filling of various flavors, charcoal-grilled on the spot.
Luckily, local bakery The Custard Buns has brought the Bangkok snack to Metro Manila, with their own take on the treat.
The hand-sized buns are freshly-baked everyday until soft and fluffy. However, they're not quite like a pandesal, because it's denser with more bite. Think of it as the love child of a pandesal and a dinner roll, without it being too sweet. You can opt to have it char-grilled or served plain.
It's the creamy, custard-like fillings inside that add most of the sweetness though (but not too much), with the bonus that it really overflows from the inside out.
Among The Custard Buns' best-selling flavors is the Buttermilk, a classic vanilla custard that tastes like a creamy Bavarian filling; it's easily a minimalist favorite. They also have the famed Ube Cheese, which has ube cream oozing out from the bun, topped with grated cheese for a savory kick. You can also get it just with Ube Custard.
The Dalgona Coffee, which really does taste like the pandemic coffee trend, is also an easy favorite. For chocolate purists, try out the Tsokolate.
The Mango Graham is also a sweet pick for fans of crushed graham bits in their dessert.
Two of their more "exotic" flavors include the silky Salted Egg Custard, a less sweet option, which has that distinctly grainy consistency of crushed salted egg in the custard. Their green Thai Pandan flavor is also a tangier take on the fragrant herb.
Other flavors include the Cheesy Mango and crunchy Peanut Butter, which is topped with real nuts.
The buns are made with no preservatives, while the custards are made from fresh milk, so it's best to consume them immediately. They can be kept in the refrigerator for up to 3 days (just microwave or toast them when ready to eat).
If she’s not writing about food, she’s probably thinking about it. From advertising copywriter to freelance feature writer, Steph Arnaldo finally turned her part-time passion into a full-time career. She’s written about food, lifestyle, and wellness for Rappler since 2018.