MAKE THE CUSTARD (OPTIONAL)

1. In a medium saucepan, heat whole milk, vanilla extract, and salt over medium-low until just warm.
2. In a small bowl, whisk together cornstarch, sugar, and egg yolks until smooth.
3. Gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened to a custard-like consistency.
5. Remove from heat and stir in the butter until fully melted and incorporated.
6. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cool.

MAKE THE WHIPPED CREAM

1. In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
2. Whisk the mixture until stiff peaks form.
3. Cover the whipped cream and store it in the refrigerator until ready to use.

FRY THE BREAD

1. Heat a shallow layer of vegetable oil in a large skillet over medium heat.
2. Fry each slice of Japanese milk bread until golden and crispy on both sides, flipping carefully to prevent tearing.
3. Transfer the fried bread to a plate lined with paper towels to absorb excess oil.

ASSEMBLE THE SANDWICHES

For Strawberry Whipped Cream Sandwiches:

1. Cut each fried bread slice in half and gently open each piece to create a pocket.
2. Fill the pocket generously with whipped cream and top with three strawberry halves.

For Crème Brûlée Sandwiches:

1. Cut each fried bread slice in half and gently open each piece to create a pocket.
2. Fill the pocket about two-thirds of the way with whipped cream, leaving room for the custard.
3. Spoon custard into the remaining one-third of the pocket.
4. Sprinkle an even layer of granulated sugar over the custard and brûlée it with a kitchen torch until caramelized and golden. Allow the caramelized sugar to cool and harden slightly before serving.