Cream Pan Recipe - Japanese Cooking 101

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat milk in a pan just before boiling.

In a medium bowl, add egg yolks, sugar, and cornstarch and whisk well.

Slowly add hot milk into the egg mixture, whisking constantly little by little.

Put the liquid back to the pan and let it boil for a minute while whisking constantly until thickened.

Remove from heat and add butter and vanilla, continuing to whisk.

Pour the custard into a flat container, smooth the surface, and cover with plastic wrap; refrigerate for at least 1 hour.

After the first rise of the sweet bread dough, divide it into 8 equal portions.

Roll each portion into a ball and repeat for all 8 portions; cover with plastic wrap and let rest for 15 minutes.

Check the cooled custard and divide it into 8 portions.

Roll out each ball of dough into an oval shape about 4 inches by 6 inches.

Place 1/8 of the custard cream in the middle of the dough.

Fold the dough in half along the long edges to form a half circle and push around the edge well to seal.

Cut a 1-inch slit around the edge of the dough.

Carefully pick up the dough and place it on a baking sheet lined with parchment paper.

Leave the filled dough to double in size for about 1 hour.

Brush the surface of the dough with an egg wash (mixture of egg with a pinch of salt).

Bake in a preheated oven at 400°F (205°C) for about 10 minutes until brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens