Description
These Japanese Crème Filled Sandwiches feature soft, fluffy milk bread filled with a smooth, creamy custard filling made from egg yolk, sugar, and vanilla, whipped together with heavy cream. The delicate sweetness and silky texture make this a delightful treat perfect for afternoon tea or a special snack.
Ingredients
Scale
Bread
- 6 slices Japanese milk bread (shokupan) or soft white bread, crusts removed
Crème Filling
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 egg yolk
For Serving
- Powdered sugar (for dusting)
Instructions
- Prepare the custard base: In a small saucepan, whisk together the egg yolk, sugar, cornstarch, and whole milk until the mixture is smooth and free of lumps.
- Cook the custard: Place the saucepan over medium heat and stir constantly. Continue stirring until the mixture thickens into a smooth custard, ensuring it does not burn or curdle.
- Add vanilla and cool: Remove the saucepan from heat, stir in the vanilla extract, and transfer the custard to a bowl. Let it cool completely to room temperature.
- Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form—this means the cream holds gentle peaks that slightly droop.
- Fold cream into custard: Gently fold the whipped cream into the cooled custard mixture, mixing carefully to maintain the airy texture of the cream.
- Assemble the sandwiches: Spread a dollop of the crème filling onto one slice of bread, then top with another slice. Press the edges gently to seal or use a sandwich cutter for a neat finish.
- Chill (optional): For a firmer texture, place the assembled sandwiches in the refrigerator for 10 to 15 minutes before serving.
- Serve: Dust the top of the sandwiches with powdered sugar just before serving to add a sweet finishing touch.
Notes
- Use fresh eggs to ensure the custard is safe and flavorful.
- Crusts are removed for a delicate texture, but they can be kept if preferred.
- Chilling helps the filling firm up, making the sandwiches easier to handle and eat.
- Milk bread (shokupan) is preferred for its soft and fluffy texture, but any soft white bread can be used as a substitute.
- The custard can be flavored with a little lemon zest for a subtle citrus note if desired.
