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
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
- 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.
