Ingredients
1cupheavy cream
⅔cupmilk
½cupgranulated sugar,divided
⅛tspsalt
½vanilla bean
4large egg yolks
3tbspcornstarch
1tbspunsalted butter
1½cupsall purpose flour
1tspbaking powder
¼tspsalt
½cupunsalted butter,at room temperature
¾cupgranulated sugar,plus 2 tbsp
1large egg,at room temperature
2largelarge egg whites,at room temperature
1½tspvanilla extract
cupwhole milk
⅓cupgranulated sugar
whipped cream,optional
12fresh raspberries,optional
Preparation
In a medium saucepan, heat heavy cream, milk, 6 tablespoons of sugar, salt, and seeds of ½ vanilla bean along with vanilla bean pod over medium heat.
Bring mixture just to a gentle bubble, stirring occasionally. Remove from heat as necessary to prevent vigorous boiling while preparing the remainder.
Meanwhile, in a mixing bowl, whisk together egg yolks and 2 tablespoons sugar until well blended.
Add cornstarch to egg yolk mixture and mix until very well combined and slightly pale and fluffy.
Take about ½ cup of the hot cream mixture from the pan, and while vigorously whisking, slowly pour the hot cream mixture (about 1 tablespoon at a time) into the egg yolk mixture.
Reduce burner temperature to medium-low. Then, while whisking the hot cream mixture in the saucepan, slowly pour the egg yolk mixture into the hot cream mixture in the saucepan.
Cook the mixture, whisking constantly until thickened. Allow it to boil for about 30 seconds to cook out the starchy flavor.
Immediately force the mixture through a fine-mesh strainer into a bowl. Mix in 1 tablespoon butter.
Cover with plastic wrap pressing directly against the surface of the custard. Chill thoroughly for about 2 hours.
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together flour, baking powder, and salt for seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy.
Mix in egg, then blend in egg whites and vanilla. Add ½ of the flour mixture and blend just until combined, then add milk and blend just until combined.
Finish adding in the remaining ½ flour mixture and blend just until combined.
Divide batter among 12 paper-lined muffin cups, filling each cup about ⅔ full.
Bake in preheated oven for 21 to 24 minutes until the toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack to cool completely.
Pipe or spread chilled pastry cream over cooled cupcakes into an even layer.
Working with one cupcake at a time, sprinkle the entirety of pastry cream with sugar then heat with a kitchen torch until sugar begins to melt and caramelize.
Allow topping to cool, then garnish with whipped cream and raspberry if desired. Serve immediately.
