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# Cream Pan (クリームパン)
- URL: https://onesandwich.com/cream-pan/
- Published: 2026-05-16T06:58:58.000Z
- Updated: 2026-05-26T11:28:14.000Z
- Description: Soft roll filled with pastry cream (custard); distinctive glove shape.
- Author: Andrew Lekashman
- Tags: Japan, Japanese Sandos, An Pan & the Sweet Kashipan, #auto-imported

**🇯🇵 Japan** · Family: [An Pan & the Sweet Kashipan](https://onesandwich.com/tag/an-pan-kashipan/) · Heat: Baked · Bread: milk-bread

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Ingredients

milk bread · pastry cream

*Cream pan* is the custard sibling of the *kashipan* family, and you know it on sight by its glove. The standard form is a soft enriched roll sealed around a generous pocket of pastry cream, then shaped so the closed edge fans into a row of plump fingers, a flattened mitten or shell rather than a round bun. The shape is not only decoration: the broad flattened body keeps the custard in an even layer so it does not pool in one fat lump, and it gives a high filling-to-dough ratio. The constant is the pairing of tender sweet bread and cool thick custard, and the glove silhouette is how the genre signs its name.

The two halves each demand care. The dough is an enriched *kashipan* base, often a *yudane* or *tangzhong* style for a soft, slightly chewy crumb that stays tender for a day rather than drying by afternoon, with a thin burnished egg-washed top. The cream is a proper *kasutaado*, a vanilla pastry cream cooked with egg yolk and a little flour or starch until it is thick enough to hold a clean line, smooth and not weeping, sweet but carried by real vanilla rather than only sugar. The seam has to be sealed well so the custard does not blow out in the oven, and the filling has to reach into the fingers, not stop short at the body. A good one is heavy in the hand, custard from edge to edge, the underside fully baked and dry, the cream cool and silky against the warm-tender crumb. A sloppy one is light and airy with a thin off-center smear near the middle, empty hollow fingers, an oversweet starchy filling and a doughy base that never set.

The variations mostly swap or tint the cream. Vanilla custard is the standard; bakeries also run *matcha*, chocolate, coffee, or fruit creams, and seasonal editions fold in chestnut or *sakura*. Some flatten the glove hard for maximum crust-to-cream contrast; others keep it plumper and rounder. A whipped-cream hybrid, *kasutaado* cut with fresh cream, eats lighter and cooler. The cone-shaped *choco cornet* and the bean-paste *an pan* share the enriched dough and the filled-pocket logic but commit to other shapes and fillings, and each deserves its own article rather than being crowded in here.

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## More from this family

Other [An Pan & the Sweet Kashipan](https://onesandwich.com/tag/an-pan-kashipan/) sandwiches in Japan:

- [An Pan - Koshian (こしあんパン)](https://onesandwich.com/an-pan-koshian/)
- [An Pan - Matcha (抹茶あんパン)](https://onesandwich.com/an-pan-matcha/)
- [An Pan - Sakura (桜あんパン)](https://onesandwich.com/an-pan-sakura/)
- [An Pan - Shiro An (白あんパン)](https://onesandwich.com/an-pan-shiro-an/)
- [An Pan - Tsubuan (粒あんパン)](https://onesandwich.com/an-pan-tsubuan/)
- [An Pan (あんパン)](https://onesandwich.com/an-pan/)
- [Anko Butter Sando (あんバターサンド)](https://onesandwich.com/anko-butter-sando/)
- [Anko Sando (あんこサンド)](https://onesandwich.com/anko-sando/)

[See all An Pan & the Sweet Kashipan sandwiches →](https://onesandwich.com/tag/an-pan-kashipan/)