1: Prepare a pastry cream by combining heavy cream, milk, sugar, and vanilla bean paste in a saucepan over medium heat.
2: In a bowl, whisk together egg yolks and cornstarch until smooth.
3: Once the cream mixture is hot, slowly pour it into the egg yolk mixture while whisking constantly to temper the eggs.
4: Return this mixture to the saucepan and cook, stirring continuously, until it thickens.
5: Remove from heat and let cool before filling cupcakes.
6: Top each filled cupcake with sugar and caramelize with a kitchen torch for the crème brûlée effect.
