… mix until smooth. Then, stir in the cream, vanilla, and salt. Pour into a dish and set aside.
For the wafer, sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
Scoop the batter to make 8 inch circular flat “shells.” Bake until very light golden brown, about 15 minutes. Remove the pan to a cooling rack to cool completely before removing the shells from the pan.
Then, make the salted caramel whipped cream by whisking together the cream cheese and brown sugar until smooth. Then pour in the vanilla, salt, and heavy cream. Mix together slowly until it starts to stiffen and then increase the speed until it’s light and fluffy.
To assemble, just pour the salted caramel whipped cream over the chilled custard mixture. Use a spoon to spread it out evenly. Then, drizzle over the salted caramel sauce and top with broken cookie pieces and serve.