Japanese Creme Filled Sandwiches
I saw a video of this viral deep-fried Japanese sandwich from a spot in Tokyo called AGE.3 GINZA and couldn’t stop thinking about it. It’s this shop in the heart of Ginza where they take those classic conveience store cream-filled fruit sandwiches and make it with a deep-fried twist . I didn’t actually get to try the fried version while I was in Japan sadly, but I did have the regular ones from convenience stores. Just soft fluffy bread filled with whipped cream and juicy fruit—so simple but so good and not too sweet. So the second I saw this crispy version online, I knew I had to make it at home because we all know everything is better fried.
This dessert is comfort food meets café vibes. The outside gets all golden and buttery, while the inside stays creamy and cool. And you can keep it classic with whipped cream and strawberries or go all out and add custard with a brûléed sugar top for that perfect crunchy crackle.
What is Japanese Milk Bread?
To get that iconic soft and fluffy texture, you need Japanese milk bread, aka shokupan. It’s lightly sweet, super tender, and just perfect for soaking up all that flavor without falling apart. You can usually find it at Japanese or Asian grocery stores, and sometimes even in the bakery section of bigger markets. If not, I always order mine from Weeee, which ships Asian groceries right to your door. The bread actually comes from Japan, and it’s the closest I’ve had to what I remember eating over there.
How to Make the Custard
Start out by making the custard so it has time to chill. In a mixing bowl, whisk together cornstarch, sugar, and a pinch of salt. Then add the egg yolks and beat everything together until it gets lighter and pale in color—this step is key for that rich, smooth texture. In a small pot over medium heat, warm up your milk and vanilla extract just until you see bubbles forming around the edges. You don’t want to let it boil—just heat it enough to temper the eggs without cooking them. Slowly stream the warm milk into the egg mixture while whisking constantly. Go a little at a time so you don’t shock the yolks. Once all the milk is in and the mixture is super smooth, pour it back into the pot and cook over medium-low heat. Keep whisking for a few minutes until it thickens up—don’t walk away! Once it’s thick, pull it off the heat and mix in your butter until it’s fully melted and glossy. Transfer the custard to a bowl, cover, and let it chill in the fridge.
How to Make the Whipped Cream
Make sure your heavy cream is cold from the fridge, and if you want it to whip up even faster, chill your mixing bowl too. Whip together heavy cream, powdered sugar, and a splash of vanilla extract until stiff peaks form. You want it thick enough to hold its shape but still super airy and smooth. I like to taste mine and adjust sweetness depending on what fruit I’m pairing it with. Once it’s ready, pop it in the fridge until it’s time to assemble.
Frying the Bread
Now for the magic. Heat 1 to 2 inches of vegetable or canola oil to 350°F in a skillet over medium heat and fry the milk bread slices on both sides until they’re golden brown and crispy. Let them drain on paper towels so they’re not too greasy. Once they’ve cooled a bit, slice each piece in half and gently open up a pocket inside. I like to use a sharp knife to open it up so it doesn’t tear.
Assembling the Sandwiches
For the strawberry version, pack that crispy bread with whipped cream and tuck in some fresh strawberry halves. You can keep it simple and serve it just like that—or, if you’re going big, go for the crème brûlée one. Fill it 2/3 to 3/4 of the way with whipped cream, then spoon in your chilled custard to top it off. Smooth out the surface, sprinkle sugar over the top, and use a kitchen torch to brûlée until it’s golden and crackly.
Variations to Try
Swap out strawberries for mango, bananas, or raspberries. Try flavoring your whipped cream with matcha, cocoa powder, or even espresso powder. You could also use coconut cream instead of heavy cream for a tropical twist. And for the custard lovers—add a splash of vanilla bean paste or even matcha powder to switch things up.
Craving More Easy Desserts? Try These Recipes Out!
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Dessert
Japanese Creme Sandwiches
Ingredients
BREAD- 5 Japanese milk bread slices
- vegetable oil, for frying
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 tablespoon unsalted butter
- strawberries, stem removed and cut in half
- granulated sugar
Instructions
MAKE THE CUSTARD (OPTIONAL)
- In a medium saucepan, heat whole milk, vanilla extract, and salt over medium-low until just warm.
- In a small bowl, whisk together cornstarch, sugar, and egg yolks until smooth.
- Gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened to a custard-like consistency.
- Remove from heat and stir in the butter until fully melted and incorporated.
- Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cool.
MAKE THE WHIPPED CREAM
- In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Whisk the mixture until stiff peaks form.
- Cover the whipped cream and store it in the refrigerator until ready to use.
FRY THE BREAD
- Heat a shallow layer of vegetable oil in a large skillet over medium heat.
- Fry each slice of Japanese milk bread until golden and crispy on both sides, flipping carefully to prevent tearing.
- Transfer the fried bread to a plate lined with paper towels to absorb excess oil.
ASSEMBLE THE SANDWICHES
For Strawberry Whipped Cream Sandwiches:- Cut each fried bread slice in half and gently open each piece to create a pocket.
- Fill the pocket generously with whipped cream and top with three strawberry halves.
- Cut each fried bread slice in half and gently open each piece to create a pocket.
- Fill the pocket about two-thirds of the way with whipped cream, leaving room for the custard.
- Spoon custard into the remaining one-third of the pocket.
- Sprinkle an even layer of granulated sugar over the custard and brûlée it with a kitchen torch until caramelized and golden. Allow the caramelized sugar to cool and harden slightly before serving.
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HI, I’M HAJAR
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