Warm the whole milk in a saucepan until it just shivers at the edge.

In a bowl, whisk the egg yolks with 1 cup + 2 tbsp sugar, the salt, vanilla bean paste, and cornstarch until smooth.

Temper the yolks by whisking in a little of the hot milk, then return the mixture to the pan and cook gently, whisking, until it thickens to a custard that coats the back of a spoon.

Remove from heat and whisk in the cubed butter until glossy. Press plastic directly onto the surface and chill until firm.

In a stand mixer or large bowl, beat 1 cup softened butter with 1 1/4 cup sugar until light and airy.

Add the egg and 1 tbsp vanilla bean paste and mix until combined.

Sift together the flour, baking powder, and 1/2 tsp salt; add to the butter mixture on low speed until a soft dough forms.

Chill briefly if too sticky to handle.

Preheat the oven to 350°F (175°C).

Portion the dough into walnut-sized balls.

Roll each ball in the 1/2 cup sugar for coating, then place on a lined baking sheet.

Use your thumb or the back of a small spoon to create a shallow well in the center of each ball.

Pipe or spoon a small dollop of chilled pastry cream into each indentation.

Bake for 9 minutes until edges are golden. Cool on racks before caramelizing sugar topping with a torch.

Once cool, sprinkle the reserved 1/2 cup sugar evenly over each cream-filled well.

Caramelize with a kitchen torch until the sugar melts and forms a dark, glassy crust.

If you do not have a torch, a very hot broiler can work — watch closely.