This cream-filled bread called “Cream Pan” (Kurimpan) is one of my favorite pastries in any Japanese bakery. It has been a popular item in Japanese bakeries for as long as I can recall.

In Japan, Cream Pan is one of the best-loved sweet breads. Although traditionally, you wrap thick custard cream in sweetened dough and bake.

In this recipe, you bake sweet, fluffy bread first and then fill it with light custard.

This is the latest method of making Cream Pan, and it’s even more delicious.  

The vanilla custard flows from the top of the moist bread when you open it. It’s so fulfilling that it is almost like enjoying it in heaven.

What is Cream Pan?

Cream Pan is also known as Kurimpan. It’s a type of Japanese sweet bread that’s filled with custard cream. Cream pan is a Japanese bread that has a soft texture similar to famous brioche bread. It’s also similar to Shokupan (Japanese milk bread). 

In the early 1900s, the owner of one of Japan’s oldest bread factories invented the Cream Pan.

His inspiration for incorporating custard cream into the bread dough came from the Choux Cream (cream puffs).

A sequence of deep incisions that wrap around the bread in a half-circle form, almost like a glove, is Cream Pan’s characteristic look.

These cuts were not originally included in this sweet bread but were later added to prevent the bread from developing hollow cavities during baking.

These cuts allow for ventilation, which helps the bread not to burst in the oven.

After you have learned how to make the base for this bread (Kurimpan), you can make many other kashipan and delicious Japanese bread.

Cream Pan 

Cream Pan’s most crucial component is custard cream. Cream Pan’s custard cream ought to be soft enough for you to enjoy the smooth tongue feel. It should, however, have enough body to resist the heat of the oven and remain intact inside the bread. However, in this recipe, we are going to bake the bread first and fill it with custard cream later. 

Cream Pan with very soft cream fillings, especially whipped cream, was most likely produced from Cream Pan purchased earlier from a bakery. It might turn out very differently if you plan to prepare a custard recipe that isn’t meant for this bread.

Although it may be suitable for another use, it may not be suited for oven baking.

Japanese Stuffed Bread Types

Japanese bakeries often offer a variety of bread and pastries with delicious fillings.

1. Melonpan: This Melon shaped bread has a cookie crust. Some Melonpan varieties have cream fillings that are flavored with melon.
2. Anpan: Filled with red bean paste (azuki). In some parts, it’s called Anko.
3. 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.
4. 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.

Cream Pan Recipe

Ingredients 

For the dough

• 9 oz all-purpose flour
• 2-3 TBSP of sugar
• ½ tsp of salt
• ½ tsp of yeast
• 3 TBSP of butter
• 1egg yolk
• 5 oz of whole milk

Custard cream

• 3 egg yolks
• 5 TBSP of sugar
• 1 TBSP of flour
• 2 tsp of cornstarch
• 9 oz of whole milk
• 2 TBSP of unsalted butter
• 3/4 cup of heavy cream

Instructions

Bread Dough:

• Combine milk and egg yolk.
• In a bowl, mix flour, sugar, salt, and yeast.
• Gradually add the egg-milk mix to the flour. If dry, add a touch of water.
• Let dough sit for 10 mins to absorb moisture.
• Knead on a surface until smooth (about 2-4 mins).
• Spread dough, add butter, fold, and knead until combined.
• Place in a greased bowl, cover, and let rise for 1 hour.

Custard Cream:

• Gently heat milk and half the sugar.
• Whisk egg yolks with remaining sugar until fluffy.
• Add vanilla, salt, cornstarch, and flour to yolk mix.
• Slowly incorporate hot milk into the yolk mix.
• Return to heat, stirring until thickened (about 1-2 mins post boiling).
• Mix in butter until smooth, then chill in the fridge.

Shaping the Dough:

• Check if dough has doubled. If it shrinks when poked, let rise longer.
• Divide into 8 pieces, shape into buns, and rest for 5 mins.
• Preheat oven to 375F.

Preparing the Custard Cream:

• Whip heavy cream and sugar until foamy.
• Sieve and smooth the chilled custard.
• Gradually mix in the whipped cream.

Baking:

• After 40 mins, brush buns with egg yolk.
• Bake for 15 mins, rotating halfway.
• Remove, wrap in plastic while hot, and cool.

Assembly:

• Make a hole in each bun using a chopstick.
• Fill with custard using a piping bag.
• Enjoy your Cream Pan!

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!

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. 

If you’ve got zucchini on hand, turning them into zucchini boats is a culinary adventure worth embarking on. This particular recipe is a delightful blend of succulent shrimp, tangy marinated artichokes, a hint of garlic, and a generous sprinkle of Parmesan cheese. Not only is it a protein-packed meal, but it’s also a wholesome and scrumptious way to enjoy zucchini. 

Low Carb Shrimp Zucchini Boats Recipe

Embracing a low-carb lifestyle doesn’t mean compromising on flavor. In this recipe, we’re making a dish that’s both nutritious and delicious. Starting with the natural goodness of zucchini, we introduce the rich textures of raw shrimp.

A buttery foundation, accentuated with garlic herb seasoning, sets the tone. The zest from lemon juice, the distinct character of artichoke hearts, and the aromatic presence of minced garlic come together harmoniously. And to finish, a sprinkle of Parmesan cheese adds just the right touch of indulgence.

Ingredients

• 3 Zucchini, large
• Tablespoon of garlic herb seasoning
• 4 tablespoons of butter
• 16 ounces of raw shrimp
• 1 Tablespoon of lemon juice
• 2 ounces of artichoke hearts, chopped and marinated
• 3 cloves of minced garlic
• 1/2 cup of grated Parmesan cheese
• Cherry tomatoes (optional)

Instructions

• Prepping the Zucchini: Begin by slicing the zucchini lengthwise. Hollow out the center to form a boat-like shape, but keep the scooped-out zucchini aside for later use.
• Seasoning the Boats: Lightly brush the zucchini boats with extra virgin olive oil. For a burst of flavor, season them with garlic herb seasoning.
• Grilling Time: Place the zucchini boats cut side down on a grill set to high heat. Let them grill undisturbed for about 5 minutes until they have a nice char.
• Shrimp Sauté: In a large skillet over medium heat, melt two tablespoons of butter. Once melted, introduce the shrimps to the pan. Drizzle in a tablespoon of lemon juice and sprinkle the remaining garlic herb seasoning. Sauté the shrimps for roughly 6 minutes, or until they adopt a golden hue on the bottom. Once done, transfer the shrimp to a large bowl.
• Zucchini and Artichoke Sauté: Using the same skillet, melt another 2 tablespoons of butter. Toss in the artichoke hearts and the reserved scooped zucchini. Let them cook for about 5 minutes or until they soften. For an aromatic touch, stir in the garlic and let it cook for an additional 2 minutes.
• Assembling the Boats: Lay out the grilled zucchini boats on a baking sheet. Generously fill them with the zucchini and artichoke mixture. Tear the sautéed shrimps into bite-sized pieces and layer them atop the filling. For a cheesy finish, sprinkle your desired amount of grated Parmesan over the boats.
• Broiling to Perfection: Position the zucchini boats under a broiler. Broil for approximately 5 minutes or until the Parmesan cheese is beautifully golden brown.

Got a soft spot for shrimp and zucchini? Give that image below a cheeky pin and let your foodie flag fly high with this low-carb masterpiece! 🍤

From the rustic kitchens of our ancestors to the chic restaurants of modern cities, the braised beef brisket has traveled through time, evolving with each generation. This dish, a symbol of culinary heritage, has been reinvented numerous times, yet its soul remains intact.

Today, as we stand at the crossroads of tradition and innovation, we present a beef brisket recipe that grabs the essence of this voyage, combining age-old techniques with modern flavors.

Beef Brisket – The Urban Culinary Tale

In the bustling streets of New York City, amidst the neon lights and the cacophony of urban life, lies a hidden jewel: a small, secretive restaurant known only to the locals. It was here that this modern version of the beef brisket was born.

Inspired by the city’s melting pot of cultures, the chef infused the classic brisket with flavors reminiscent of the city’s diverse palate.

Ingredients

For the Brisket:

• 1 (5–6 lb) first-cut beef brisket, with a thin layer of fat

• 1½ tbsp kosher salt

• 1 tsp ground black pepper

• 2 tbsp all-purpose flour (or matzo cake meal for Passover)

• 3 tbsp vegetable oil

• 8 medium yellow onions, sliced ½ inch thick

• 3 tbsp tomato paste

• 3 cloves garlic, roughly chopped

• 6 large carrots, cut into large diagonal chunks

Optional Urban Twist:

• 2 stalks lemongrass, finely chopped

• 1 tbsp soy sauce

• 1 tbsp honey

• A pinch of smoked paprika

Instructions

1. Preheat and Season

• Preheat your oven to 350°F (175°C).

• Pat the brisket dry, then season generously with salt and pepper.

• Lightly dust with flour to help with browning.

2. Sear the Brisket

• Heat 3 tbsp vegetable oil in a heavy-bottomed Dutch oven or roasting pan over medium-high heat.

• Once the oil is shimmering, sear the brisket for 4–5 minutes per side, until deeply golden brown.

• Transfer the seared brisket to a plate and set aside.

3. Sauté the Onions

• In the same pan, add the sliced onions and cook over medium heat for 12–15 minutes, stirring occasionally, until they are golden and softened.

• This creates the rich base for your braise.

4. Layer and Build Flavor

• Nestle the seared brisket on top of the onions.

• Spread tomato paste evenly over the top of the meat.

• Add garlic and carrots around the brisket.

• If using the optional twist, mix the lemongrass, soy sauce, honey, and smoked paprika together and pour it over the brisket for a fragrant, modern touch.

5. Braise

• Cover the pan tightly with foil or a fitted lid.

• Transfer to the oven and braise for 1½ hours.

6. Slice the Brisket

• Remove the brisket and place it on a cutting board.

• Let it rest for 10 minutes, then slice against the grain into slices about ⅙–¼ inch thick.

• Return the slices to the pan, slightly overlapping in the braising liquid.

7. Finish Cooking

• Lower the oven temperature to 325°F (163°C).

• Return the brisket to the oven and cook, uncovered, for another 1–2 hours, or until the meat is fork-tender and the onions and sauce are rich and glossy.

8. Rest and Serve

• For the best flavor, let the brisket cool completely, then refrigerate overnight. Reheat gently before serving.

• Serve warm with plenty of onions and sauce spooned over the top.

Tips for Success

• Slice Against the Grain: Ensures each bite is tender and easy to chew.

• Make Ahead: Brisket tastes even better the next day as the flavors meld.

• Serving Ideas: Pair with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the savory sauce.

Time Guide

• Prep Time: 20 minutes

• Cook Time: 3–4 hours

• Total Time: ~4½ hours (plus optional overnight rest)

Picking the Perfect Cut

The core of this dish lies in its primary ingredient: the brisket. While various cuts are available, the first-cut or flat-cut brisket is the star. Distinguished by its lean texture with a generous fat cap, it ensures a juicy and flavorful outcome.

If you enjoyed making this Onion-Braised Beef Brisket recipe, how about sharing the love? Pin the picture below to your Pinterest. Your friends might thank you for their next dinner inspiration!

Variations to Spice Up Your Braised Beef Brisket

Braised beef brisket is an adaptable dish that lends itself to various flavors and adaptations. Whether you’re looking to boost it with international flavors or want to try a different twist, here are some variations to consider:

1. Asian-Inspired Beef Brisket: Add a mix of soy sauce, hoisin sauce, star anise, and ginger to your braising liquid. Garnish with sliced green onions and sesame seeds before serving.
2. BBQ Brisket: Slather your brisket with your favorite BBQ sauce before braising. Add a splash of apple cider vinegar and a touch of smoked paprika to the braising liquid for that smoky BBQ flavor.
3. Mediterranean Twist: Combine olives, capers, and sun-dried tomatoes into your braising mix. Finish with a sprinkle of feta cheese and fresh basil.
4. Spicy Kick: Add some chopped chipotle peppers or a few dashes of hot sauce to the braising liquid for those who like it hot. Garnish with fresh cilantro and a squeeze of lime.
5. Sweet and Savory: Add a blend of dried fruits like apricots, prunes, and raisins. The sweetness of the fruits complements the savory notes of the brisket beautifully.
6. Wine-Braised Brisket: Swap some of the braising liquid with a good quality red wine. This adds depth and richness to the sauce.
7. Creamy Mushroom Brisket: Add various mushrooms and a splash of heavy cream or sour cream to the braising liquid for a creamy, earthy tone.
8. Herb-Infused: Use a bouquet garni (a bundle of herbs) with rosemary, thyme, and bay leaves in your braising liquid for a fragrant and herbaceous flavor profile.

Tips and Tricks for the Perfect Braised Beef Brisket

Executing the perfect braised beef brisket needs more than just following a recipe. It’s about comprehending the nuances of the meat, the intricacies of braising, and the little secrets that can boost your dish from good to outstanding.

Here are some tried-and-true tips and tricks to ensure your brisket is the star of any meal:

Choosing the Right Cut: Always opt for a first-cut or flat-cut brisket. It has the proper balance of meat and fat, ensuring a tender outcome.

Marbling Matters: Look for a brisket with good marbling. These fat streaks melt during cooking, infusing the meat with flavor and preserving it moist.

Slow and Steady: Braising is a slow-cooking method. Resist the urge to raise the temperature to speed up the process. Low and slow is the key to a tender brisket.

Rest Before Slicing: After braising, let your brisket rest for at least 15 minutes before slicing. This allows the juices to be redistributed, ensuring a moist slice every time.

Against the Grain: Always slice your brisket against the grain. This shortens the muscle fibers, making each piece more tender.

Overnight Magic: If time allows, refrigerate your cooked brisket overnight. This not only improves the flavors but also makes slicing easier.

Skim the Fat: After braising, there might be extra fat on the surface of the sauce. Use a spoon to skim it off for a cleaner, more decadent sauce.

Herb Infusion: For an added layer of flavor, consider adding fresh herbs like rosemary or thyme to the braising liquid.

Storage: Brisket tastes even better the next day. Store it in the refrigerator in its sauce to keep it moist. When reheating, do so gently to retain its tenderness.