From the recipe collection
Pastel de Camiguin
A soft Camiguin-style filled bun with a sweet custard centre, baked until tender and golden for merienda or pasalubong.
- Prep time
- 2 hr including rise
- Cook time
- 20 min
- Yield
- 12 buns
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Make the custard first: whisk egg yolks, sugar, cornstarch, and a little milk until smooth, then whisk in the remaining milk.
- Cook over medium-low heat, stirring constantly, until the custard bubbles and holds a clear trail. Stir in vanilla, spread in a shallow dish, cover the surface, and chill completely.
- Mix flour, sugar, yeast, and salt. Add warm milk and egg and knead until a rough dough forms.
- Add softened butter gradually and knead 8–10 minutes, until the dough is smooth, elastic, and can stretch thin without tearing.
- Cover and let rise until doubled, 60–90 minutes depending on room temperature.
- Divide into 12 equal pieces. Flatten each, place a small spoonful of cold thick custard in the centre, pinch the seam completely closed, and place seam-side down.
- Proof again until puffy and a gentle fingertip dent springs back slowly, about 35–50 minutes.
- Bake at 175°C for 16–20 minutes, until evenly golden and the bread around the filling is fully baked.
- Cool at least 10 minutes before eating; hot custard can burn and remains fluid until it settles.
