Homemade Cream Buns (Custard-Filled Rolls)
手作りクリームパン · Kurimu Pan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Cream pan, a soft bun filled with smooth custard, is one of the most beloved sweet breads in Japanese bakeries. This preschool-kitchen version skips the yeast and baking: you stir together a quick stovetop custard from egg, sugar, flour and milk, then tuck it into ready-made dinner rolls. The custard is only lightly sweetened, so it suits little ones, and cutting the filled rolls into easy-to-hold pieces makes them just right for small hands at snack time.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 3.9 gegg
- 0.6 gflour
- 11.6 gmilk
- 45 gdinner rolls
Seasonings
- 1.7 gsugar
Directions
- 1
Mix the egg and sugar together, then add the sifted flour and mix well.
- 2
Once no dry flour remains, add the milk a little at a time, stirring to combine, then transfer the mixture to a saucepan.
- 3
Set the pan over low heat and cook, stirring quickly and constantly, scraping the sides and bottom of the pan.
- 4
When the custard turns glossy and thickens, remove from the heat and let it cool slightly. Sandwich the custard inside the rolls and cut into easy-to-eat pieces.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 160.5 kcal | 321 kcal | 160.5 kcal |
| Protein | 5.4 g | 10.8 g | 5.4 g |
| Fat | 4.9 g | 9.9 g | 4.9 g |
| Carbohydrates | 24.6 g | 49.2 g | 24.6 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 33 mg | 66 mg | 33 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 72 mg | 144 mg | 72 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 160.5 kcal | 5.4 g | 4.9 g | 24.6 g | 0.9 g | 0.6 g | 33 mg | 0.3 mg | 72 mg |
| 1 adult serving | 321 kcal | 10.8 g | 9.9 g | 49.2 g | 1.8 g | 1.2 g | 66 mg | 0.6 mg | 144 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
