The same custard used in the sophisticated creme brulee becomes a more casual treat when cooked in a baking pan, frozen, cut into circles, and then layered between crisp caramelized-sugar tuiles.
Follow steps 1 and 2 to makechocolate creme brulee. Pourmixture into an 8-inch bakingdish. Transfer dish to a roastingpan, and fill pan with enoughboiling water to reach halfwayup the sides of dish. Bakeuntil custard is just set, 1 hourto 1 hour 10 minutes. Let cool.
Freeze custard for at least4 hours. Cut out circles using a2-inch round cookie cutter.Place between 2 tuile cookies.
Custard can be frozen for up to 3 days beforecutting for sandwiches.