Japanese cream sandos get a decadent upgrade with this deep-fried version. Fluffy milk bread filled with sweet custard cream, dipped in batter, and fried to golden perfection. This indulgent treat combines crispy exterior with a creamy, melting center for an unforgettable dessert experience.
Why You’ll Love This Recipe
This deep-fried Japanese cream sando takes the beloved fruit sandwich to new heights with a crispy, golden exterior that gives way to warm, melting custard cream inside. It’s surprisingly easy to make at home, creates an impressive dessert for guests, and satisfies both sweet tooth cravings and comfort food desires. The contrast between the crunchy coating and the soft, creamy filling is absolutely irresistible.
Ingredients
- 8 slices Japanese milk bread (shokupan)
- 2 cups custard cream (homemade or store-bought)
- 2 eggs
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Vegetable oil for frying
- Powdered sugar for dusting
Directions
- Prepare the custard cream if making homemade and chill until firm.
- Remove crusts from bread slices and flatten slightly with a rolling pin.
- Spread a generous layer of custard cream (about 2-3 tablespoons) on one bread slice.
- Place another slice on top to create a sandwich and press edges to seal.
- Repeat with remaining bread to make 4 sandwiches.
- Freeze sandwiches for 30 minutes to firm up.
- Prepare three shallow dishes: one with flour, one with beaten eggs and milk mixed together, and one with panko breadcrumbs.
- Dip each chilled sandwich in flour, then egg mixture, then panko, ensuring complete coverage.
- Heat oil to 350°F (175°C) in a deep fryer or heavy pot.
- Fry sandwiches one at a time until golden brown, about 2-3 minutes.
- Drain on paper towels, dust with powdered sugar, and serve warm.
Servings and Timing
- Prep time: 45 minutes (including freezing time)
- Cook time: 10 minutes
- Total time: 55 minutes
- Serves: 4 people
Variations
- Chocolate Cream: Substitute chocolate custard for a richer flavor
- Berry Delight: Add sliced strawberries or other berries to the cream filling
- Matcha Cream: Mix matcha powder into the custard for a traditional Japanese twist
- Cinnamon Sugar: Roll hot fried sandos in cinnamon sugar instead of powdered sugar
- Coffee Cream: Add instant espresso powder to the custard for coffee lovers
Storage and Reheating
Store any leftover fried cream sandos in an airtight container in the refrigerator for up to 2 days. For best results, reheat in a 350°F (175°C) oven for 5-7 minutes until warmed through and crispy again. Avoid microwaving as this will make the exterior soggy. Unfried assembled sandwiches can be frozen for up to 2 weeks before battering and frying.
FAQs
- Can I make these ahead of time? Yes, you can assemble the sandwiches and freeze them for up to 2 weeks. Fry directly from frozen, adding 1-2 minutes to frying time.
- What if I can’t find Japanese milk bread? Regular white bread works, but brioche or Texas toast would be closer substitutes for the texture.
- Can these be baked instead of fried? Yes, though the texture will be different. Bake at 400°F (200°C) for 10-12 minutes after spraying with cooking oil.
- Why did my sandwich open during frying? Make sure to press the edges firmly and freeze adequately before frying.
- Is there a dairy-free option? Yes, use plant-based milk and vegan custard alternatives.
Conclusion
Deep fried Japanese cream sandos offer a delightful fusion of textures and flavors that make them an irresistible treat. Whether for an impressive dessert, special occasion, or weekend indulgence, these crispy, creamy delights are sure to become a favorite. The contrast between the crunchy exterior and sweet, melting center creates a truly memorable eating experience you’ll want to recreate again and again.
Deep-Fried Japanese Cream Sandos
Equipment
- Deep Fryer or Heavy Pot
- Rolling Pin
- Mixing Bowls
Ingredients
Main Ingredients
- 8 slices Japanese milk bread (shokupan)
- 2 cups custard cream homemade or store-bought
- 2 eggs
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup milk
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
- vegetable oil for frying
- powdered sugar for dusting
Instructions
- Prepare the custard cream if making homemade and chill until firm.
- Remove crusts from bread slices and flatten slightly with a rolling pin.
- Spread a generous layer of custard cream (about 2–3 tablespoons) on one bread slice. Place another slice on top to create a sandwich and press edges to seal. Repeat with remaining bread to make 4 sandwiches.
- Freeze sandwiches for 30 minutes to firm up.
- Prepare three shallow dishes: one with flour, one with beaten eggs and milk mixed together, and one with panko breadcrumbs.
- Dip each chilled sandwich in flour, then egg mixture, then panko, ensuring complete coverage.
- Heat oil to 350°F (175°C) in a deep fryer or heavy pot.
- Fry sandwiches one at a time until golden brown, about 2–3 minutes.
- Drain on paper towels, dust with powdered sugar, and serve warm.