Cream pan, or kurīmu pan, is a soft Japanese sweet bread filled with custard cream. Traditional versions usually enclose the custard inside the dough before baking, but this recipe takes a different approach: the buns are baked first, cooled, and then filled with a light vanilla custard.
Filling the buns after baking means the custard doesn’t need to be firm enough to survive the oven. I can fold whipped cream into the chilled pastry cream instead, giving the center a softer, lighter texture while the bread stays fluffy and tender. Pipe in enough filling that you get custard in every bite, but stop before the bun begins to split.
What Is Cream Pan?
Cream pan is a Japanese kashipan, or sweet bread, traditionally made with a soft enriched dough and custard filling. The name combines “cream” with pan, the Japanese word used for bread.
This version keeps the soft milk-and-butter dough but fills it after baking. It’s especially useful if you prefer a generous, creamy center rather than the firmer custard normally needed for a baked-in filling.
Ingredients
For the Dough
- 2 cups + 1 tablespoon (255 g) all-purpose flour
- 3 tablespoons (38 g) granulated sugar
- ½ teaspoon salt
- 1 teaspoon instant yeast
- 3 tablespoons (42 g) unsalted butter, softened
- 1 large egg yolk
- ½ cup + 1 tablespoon (142 ml) whole milk, lukewarm
For the Custard Cream
- 3 large egg yolks
- 5 tablespoons (63 g) granulated sugar
- 1 tablespoon (8 g) all-purpose flour
- 2 teaspoons (6 g) cornstarch
- 1 cup + 2 tablespoons (265 ml) whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons (28 g) unsalted butter
- ½ cup (120 ml) heavy cream, cold
For the Egg Wash
- 1 egg yolk
- 1 tablespoon whole milk
Instructions
Bread Dough:
- Combine the lukewarm milk and egg yolk in a small bowl.
- In a large bowl or stand mixer, mix the flour, sugar, salt, and yeast.
- Gradually add the milk mixture and mix until a shaggy dough forms.
- Let the dough rest for 10 minutes so the flour can fully absorb the liquid.
- Knead for 3–4 minutes, then gradually work in the softened butter.
- Continue kneading for another 5–7 minutes, until the dough is smooth, elastic, and slightly tacky but not wet.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1–1½ hours, or until doubled in size.
Custard Cream:
- Heat the milk with about half of the sugar over medium heat until steaming but not boiling.
- In a separate bowl, whisk the egg yolks with the remaining sugar until smooth.
- Whisk in the flour, cornstarch, vanilla, and salt.
- Slowly pour the hot milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thick and bubbling.
- Continue cooking for about 1 minute, until the custard is thick enough that whisk marks briefly remain on the surface.
- Remove from the heat and stir in the butter until smooth.
- Transfer to a bowl and press plastic wrap directly onto the surface of the custard.
- Refrigerate until completely cold.
Shaping the Dough:
- Once the dough has doubled, gently press out the excess air.
- Divide it into 8 equal pieces and shape each into a smooth round bun.
- Arrange the buns on a parchment-lined baking sheet, leaving space between them.
- Cover loosely and let rise for 35–45 minutes, or until noticeably puffy.
- Preheat the oven to 375°F (190°C).
Preparing the Custard Cream:
- Whip the cold heavy cream until it holds soft to medium peaks.
- Whisk the chilled custard briefly until smooth.
- Fold the whipped cream into the custard in 2–3 additions until evenly combined.
- Keep the filling refrigerated until ready to use.
Baking:
- Whisk together the egg yolk and milk for the egg wash.
- Gently brush the tops of the risen buns.
- Bake for 13–15 minutes, rotating the pan halfway through, until the buns are evenly golden.
- Transfer the buns to a wire rack and let them cool completely. Do not wrap them while hot.
Assembly:
- Once completely cool, make a small hole in the side or bottom of each bun using a chopstick or piping tip.
- Fill a piping bag fitted with a narrow round tip with the chilled custard cream.
- Pipe the custard into each bun until it feels generously filled but not bursting.
- Serve immediately, or refrigerate until ready to serve.
Do you have a soft spot for our Japanese Cream Pan? Pin the photo below and let your Pinterest pals drool a little. Go on, spread the yum!
Japanese Stuffed Bread Types
Japanese bakeries often offer a variety of bread and pastries with delicious fillings.
- Melonpan: This Melon shaped bread has a cookie crust. Some Melonpan varieties have cream fillings that are flavored with melon.
- Anpan: Filled with red bean paste (azuki). In some parts, it’s called Anko.
- Kare pan: Kare pan, aka curry pan, is a deep-fried bread shaped like a donut; this Kare pan dish is covered with panko breadcrumbs and deep-fried. The Kare Pan filling is a sweet and savory Japanese curry.
- Choco korone: This sweet bread has a shape of a horn and is filled with chocolate pastry crème, and it’s also known as Chocolate Cornet.
How to store Cream Pan?
The Cream Pan can be kept at room temperature until ready to use, but the custard cream should be refrigerated before the next day, as it will soon get bad. It’s not something to be concerned about. Trust me; the cream pan will disappear right before your eyes!
Last Words
I really hope you try this cream pan recipe. I really love making these types of sweet bread and if you’ve missed it, you can check this Filipino Ensaymada Recipe or Famous Maritozzi (Italian Sweet Bun). It’s a bit easier to make than the cream pan; however, a cream pan is totally worth the effort.
