Begin making the pastry cream by heating 2 cups of whole milk in a saucepan over medium heat until it’s steaming—do not boil. In a separate bowl, whisk together 4 egg yolks, ½ cup granulated sugar, a pinch of salt, 1 tablespoon of vanilla bean paste, and 2 tablespoons of cornstarch until pale yellow. Gradually whisk into hot milk, cooking for about 8-12 minutes until thickened. Stir in 2 tablespoons of unsalted butter. Cool in fridge.

In a mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. In another bowl, cream 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Beat in 1 large egg and 1 tablespoon of vanilla bean paste. Gradually incorporate dry flour mixture until cohesive dough forms.

Preheat oven to 350°F (175°C). Scoop dough and roll into balls. Roll in granulated sugar and place on parchment-lined sheets, flattening each to about ½ inch thick.

Bake for 9-10 minutes, until edges are golden and centers set but soft. Cool on sheets for 5 minutes before transferring to racks.

Once cooled, pipe pastry cream onto each cookie. Sprinkle granulated sugar on top for caramelization.

Using a kitchen torch, caramelize sugar until melted and golden brown. If no torch, use the broiler but watch closely. Let sit for a minute before serving.