Cream Box is a thick slice of bread topped with plenty of milk cream.
Since the 1970s when a bakery called “Romio” in Koriyama City, Fukushima started selling it, it is now popular all over Japan.
I’ve loved it since I first ate it when I was little, and I feel happy with the moist and soft milk cream.
INGREDIENTS: 4 servings
- 4 slices bread (8cm square/3in square, thick slices)
- 100ml milk
- 100ml heavy cream/heavy whipping cream (35%-45% butterfat)
- 1 tbsp granulated sugar
- 2 tbsp cornstarch
- 10g butter
- 2 tbsp sweetened condensed milk
INSTRUCTIONS
STEP
Make milk cream
- Put granulated sugar and sifted cornstarch in a saucepan and mix well. Add milk and heavy cream little by little while mixing.
- Place the saucepan over low heat while stirring until it thickens. Turn off the heat, add butter and condensed milk, and mix well (do not overcook as it will harden when cooled).
STEP
Spread cream on bread
- While the cream is still warm, spread it on the bread. When the cream cools down and the surface is a little dry, it’s done.
