Japanese Sweet Custard Cream Bread Recipe

Japanese Sweet Custard Cream Bread Recipe

Japanese Sweet Custard Cream Bread or Bun, also known as Cream Pan is one of Japanese pastry bread, filled with custard cream. It is very popular in Japan. Rich sweet dough and vanilla custard cream.

Cooking Information

Difficulty: Medium
Time: 1 hour 30 minutes.
Number of servings: 8


Cream Pan:
160ml milk 30-35 Celsius.
1.5 tsp instant yeasts
20g (0.7oz.) sugar
250g Strong Flour
20g (0.7oz.) sugar
pinch of salt
20g= 0.7oz. melt butter
1 Egg yolk
1tbsp water

Custard Cream:
1 whole egg
20g (0.7oz.) sugar
20g (0.7oz.) condensed milk
2 tsp corn starch
200ml milk
A little bit of vanilla essence or paste


Dough Part 1:
1. Heat milk for 40 sec at 30-40C (86-104F) in microwave.
2. Mix milk, instant yeasts and sugar.
3. Leave mixture for 5-10 min until yeasts activate and foamy on surface.
4. Mix flour, sugar and salt. Sift into large bowl.
5. Mix melted butter, milk mixture and flour mixture with spatula.
6. Shape dough into a ball with clean hands.
7. Transfer dough on a clean flat surface with sprinkled flour.
8. Knead dough with heels of your hands until it becomes smooth, springy and elastic.
9. Transfer dough into a large bowl. Cover with saran-wrap.
10. Place it on top of another medium bowl containing hot water 65C (149F) for 30 min to raise.

Custard Cream:
1. Crack egg into a bowl. Whip using balloon whisk.
2. Add sugar and mix well.
3. Add condensed milk and sifted corn starch. Mix well.
4. Add milk and Vanilla Essence. Mix well.
5. Transfer mixture into saucepan.
6. Cook at low heat until custard thickens. Stir constantly with wooden spoon.
7. Sieve custard through sieve for smooth texture.

Dough Part 2:
11. Poke dough’s center to check air leaks. If it doesn’t leave for 10 min to raise.
12. Once dough is ready, punch down dough and form into a round shape.
13. Cut into 8 pieces. Shape each into round ball.
14. Flatten it and insert custard cream in center. Seal it by forming into a round ball.
15. Place buns on pan, covered with wet cooking paper. Cover pan with saran-wrap.
16. Place pan on a bowl containing hot water (65C / 149F) for 20 min to raise.
17. Preheat oven at (200C / 392F) for 10-12 min.
18. Mix egg yolk and water.
19. Place parchment paper on baking pan. Place buns on it. Coat buns surface with egg mixture.
20. Bake buns for 11 min in oven.
21. Cool buns on rack or serve while fresh.


1. The milk should not be heated too low nor high as it prevents from activating yeasts.
2. To knead dough, press down and away from you firmly but lightly with hand’s heels. Turn dough 1/4 turn and repeat process.
4. Once heat is unnoticeable off bread, you can store buns in plastic bag or zip-lock bag at room temperature or fridge for few days.


[youtube url=http://www.youtube.com/watch?v=u7wEaR37J1A]

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