Heat 2 1/4 cups of whole milk in a saucepan over medium heat until steaming, but do not let it boil.

Whisk together 6 egg yolks, 1 cup plus 2 tablespoons of granulated sugar, 1/8 teaspoon of salt, 1 1/2 tablespoons of vanilla bean paste, and 3 1/2 tablespoons of cornstarch until pale.

Gradually pour the hot milk into the egg mixture while whisking constantly, then return it to the heat.

Cook while whisking continuously for 8-12 minutes until thickened.

Mix in 3 tablespoons of unsalted butter until melted and creamy. Allow to cool at room temperature for 10 minutes.

Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours until chilled and set.

Preheat your oven to 350°F (175°C).

Whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.

Cream together 1 cup of unsalted butter and 1 1/4 cups of granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.

Add in 1 egg and 1 tablespoon of vanilla bean paste, mixing until combined.

Gradually add the flour mixture to the creamed butter until just combined.

Scoop and roll the dough into 1-inch balls, then roll each ball in 1/2 cup of granulated sugar.

Line a baking sheet with parchment paper and place the cookie dough balls on the sheet, spacing them at least 2 inches apart.

Gently flatten each ball with your palm. Bake for 9-10 minutes until the edges are golden and centers remain soft.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Once cookies are cooled, take chilled pastry cream and pipe or spoon onto each cookie.

Sprinkle a thin layer of granulated sugar over the pastry cream and caramelize with a kitchen torch.