Myriad Foods Custard Buns

These Custard Buns, known in Cantonese tea houses as lai wong bao, wrap a soft pillowy steamed dough around a smooth golden custard scented with egg and a gentle sweetness. The bun bakes up white and tender, while the filling stays creamy and rich. Unlike the coconut version, this classic custard leans on pure egg-yolk flavor.

Steam the frozen buns over rapidly boiling water for about 10 to 12 minutes until the dough is fluffy and the custard turns warm and molten. Serve them as part of a dim sum spread alongside har gow, siu mai, and a pot of jasmine or pu-erh tea. They also make an easy sweet finish after a savory rice or noodle meal.

Each pack holds 4 pieces at 7 oz total, sized as individual snack buns. Inside is a wheat-flour steamed dough filled with a sweet egg custard. Keep the buns frozen until you are ready to cook, and steam straight from the freezer with no thawing needed for the best soft texture.