If you’re someone who loves delicate, slightly sweet treats that feel both light and indulgent, you’re going to be head-over-heels for this Japanese Crème Filled Sandwiches Recipe. Imagine soft, pillowy slices of Japanese milk bread hugging a luxuriously creamy custard that’s whipped to perfection with fresh cream—this isn’t just a sandwich, it’s a little bite of comfort wrapped in elegance. Perfect for afternoon tea, a special breakfast, or just a sweet snack whenever the craving strikes, this recipe brings together simplicity and sophistication in every mouthful.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a crucial role in achieving the perfect balance of texture, flavor, and softness that makes the Japanese Crème Filled Sandwiches Recipe truly special. From the tender milk bread to the silky custard, every element counts.
- 6 slices Japanese milk bread (shokupan) or soft white bread: Choose bread that is fluffy and soft with the crusts removed to create the ideal sandwich base.
- 1/2 cup heavy cream: This adds richness and helps create a light, airy texture once whipped.
- 1/4 cup whole milk: Provides moisture and smoothness to the custard filling.
- 2 tbsp sugar: Sweetens the custard just enough without overpowering the delicate flavors.
- 1 tbsp cornstarch: Acts as a thickening agent to give the crème filling its velvety consistency.
- 1/2 tsp vanilla extract: A subtle aroma and flavor enhancer that makes the custard irresistible.
- 1 egg yolk: Gives the custard its rich color and creamy texture.
- Powdered sugar (for dusting): Adds a pretty, snowy finish and a touch of extra sweetness when serving.
How to Make Japanese Crème Filled Sandwiches Recipe
Step 1: Whisk Together the Custard Base
Begin by combining the egg yolk, sugar, cornstarch, and whole milk in a small saucepan. Whisk everything together until it’s smooth and lump-free. This step ensures your custard will be perfectly creamy without any gritty bits, setting the foundation for that luscious filling.
Step 2: Cook to Thicken
Place the saucepan over medium heat. Stir the mixture constantly, because patience here pays off—this continuous motion prevents curdling and helps the custard thicken evenly into a silky, smooth consistency. In just a few minutes, you’ll see the transformation into a dessert-worthy custard.
Step 3: Flavor and Cool
Once thickened, remove the custard from heat and stir in the vanilla extract. This final touch of vanilla brings warmth and depth to the flavor. Then, let the custard cool completely—this is crucial to maintain the right texture when you fold in the whipped cream.
Step 4: Whip the Heavy Cream and Fold
In a separate bowl, whip your heavy cream until soft peaks form—light, fluffy, and full of life. Gently fold the whipped cream into the cooled custard, combining the two carefully to keep that airy structure. This combination is what makes your filling irresistibly creamy without feeling heavy.
Step 5: Assemble the Sandwiches
Place a generous dollop of the crème filling onto a slice of your soft bread. Top with another slice and gently press the edges to seal the sandwich. For a clean, neat presentation, you can use a sandwich cutter or simply trim the edges slightly. This step ensures every bite holds the creamy filling perfectly inside.
Step 6: Chill for the Perfect Texture
Although optional, chilling your sandwiches for 10 to 15 minutes does wonders. It firms up the crème filling, making the sandwiches easier to handle and enhancing the overall eating experience with a cooler, refreshing bite.
Step 7: Final Touch with Powdered Sugar
Just before serving, dust the tops with powdered sugar for that subtle sweetness and a touch of elegant presentation. It’s a simple detail that elevates this humble sandwich into a treat that looks as good as it tastes.
How to Serve Japanese Crème Filled Sandwiches Recipe
Garnishes
Adding a light dusting of powdered sugar is classic, but feel free to sprinkle some finely chopped toasted almonds or a few fresh berries alongside the sandwiches. These add a lovely contrast of texture and fresh flavor that complements the creamy filling beautifully.
Side Dishes
Pair these delicate sandwiches with a cup of green tea or a fruity herbal infusion to balance the sweetness. For a more substantial snack, light fruit salads or small bowls of seasonal fruit work perfectly, keeping the overall meal fresh and vibrant.
Creative Ways to Present
Serve your Japanese Crème Filled Sandwiches Recipe stacked on a pretty platter cut into bite-sized squares or triangles for easy sharing. You can also layer them with edible flowers or serve alongside mini pastries for a charming afternoon tea spread that’ll impress guests and delight family members.
Make Ahead and Storage
Storing Leftovers
If you have any sandwiches left (which might be hard to believe!), store them in an airtight container in the refrigerator. They will remain fresh and creamy for up to 24 hours but enjoy them sooner for the best texture of the bread and filling.
Freezing
Freezing is not recommended for this Japanese Crème Filled Sandwiches Recipe because the delicate texture of the custard and bread will suffer, likely resulting in a soggy sandwich after thawing.
Reheating
Since this dessert is best served chilled and fresh, reheating is not ideal. Instead, enjoy the sandwiches cold or at room temperature as intended to savor the full taste and texture.
FAQs
Can I use regular white bread instead of Japanese milk bread?
Yes, regular soft white bread works in a pinch, but Japanese milk bread (shokupan) offers a uniquely soft, pillowy texture that makes this sandwich truly special. If you can find it, it’s definitely worth using.
Is the custard filling safe to eat given it contains egg yolk?
Yes, the egg yolk is cooked thoroughly as you heat the mixture until it thickens, making it safe to eat. Just be sure to stir constantly to avoid any undercooked spots.
Can I make this recipe vegan or dairy-free?
To make a dairy-free or vegan version, you’ll want to use plant-based milk and cream substitutes, and a suitable egg alternative. However, achieving the same texture and flavor might require some experimentation since traditional ingredients play a big role here.
How long can I keep the custard filling before assembling the sandwiches?
You can refrigerate the cooled custard filling for up to one day. Just be sure to cover it well to prevent it from drying out or absorbing other fridge odors before folding in the whipped cream and assembling your sandwiches.
Can I add fruit or other fillings inside the sandwiches?
Absolutely! Thinly sliced strawberries, kiwi, or mango make delightful additions inside the sandwiches and provide a refreshing contrast to the creamy filling. Just avoid overly juicy fruits to keep the bread from getting soggy.
Final Thoughts
There’s something truly comforting and joyful about whipping up this Japanese Crème Filled Sandwiches Recipe. Whether you’re making it for a special occasion or a cozy afternoon treat, each bite brings a little touch of sweetness and softness that feels like a hug. Give it a try—you might just find your new favorite indulgence to share with friends and family!
Print
Japanese Crème Filled Sandwiches Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 sandwiches
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Description
These Japanese Crème Filled Sandwiches are soft, delicate sandwiches made with fluffy milk bread and a rich, creamy custard filling. Perfect for a light dessert or teatime treat, they combine the pillowy texture of shokupan with a luscious vanilla custard cream, lightly dusted with powdered sugar for a touch of sweetness.
Ingredients
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
- Combine custard ingredients: 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 with a whisk or spatula as the mixture heats. Continue stirring until the custard thickens into a smooth, pudding-like consistency, making sure it does not burn or stick to the pan.
- Add vanilla and cool: Remove the custard from heat and stir in the vanilla extract for flavor. Transfer to a bowl and let it cool completely to room temperature.
- Whip cream and fold: In a separate chilled bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled custard mixture to create a light and fluffy crème filling.
- Assemble sandwiches: Spread a generous dollop of the crème filling onto one slice of bread. Place another slice on top and gently press the edges to seal. Use a sandwich cutter or knife to trim edges if desired.
- Chill (optional): For a firmer texture, chill the assembled sandwiches in the refrigerator for 10 to 15 minutes before serving.
- Serve with powdered sugar: Dust the top of the sandwiches lightly with powdered sugar just before serving for a beautiful finish and added sweetness.
Notes
- Shokupan, also called Japanese milk bread, is preferred for its soft and fluffy texture but soft white sandwich bread can be used as a substitute.
- Ensure custard is completely cooled before folding in whipped cream to prevent melting or curdling.
- These sandwiches are best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
- Use a sandwich cutter for a neat look, or simply trim crusts carefully.
- You may adjust the sweetness by varying the amount of sugar in the custard filling.
