Method:

• In a saucepan, combine the heavy cream, milk, 1/4 cup granulated sugar, and salt. Split the vanilla bean in half, scrape the seeds into the mixture, and add the pod as well. Heat over medium heat until just simmering, stirring occasionally.
• In a separate bowl, whisk together the egg yolks, cornstarch, and remaining 1/4 cup granulated sugar until smooth. Slowly pour about 1/2 cup of the heated cream mixture into the yolks while whisking constantly to temper the eggs.
• Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring frequently, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the butter. Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap and refrigerate until chilled.
• Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, baking powder, and 1/4 tsp salt.
• In another bowl, beat the room temperature unsalted butter and 3/4 cup + 2 tbsp granulated sugar until light and fluffy. Add the large egg, egg whites, and 1 1/2 tsp vanilla extract, mixing until combined.
• Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Mix until just combined, being careful not to overmix.
• Line a muffin tin with cupcake liners. Fill each liner about halfway with cupcake batter. Using a small spoon, make a small well in the center of each cupcake and fill with chilled custard. Top with more batter until each liner is about 3/4 full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• Once the cupcakes are cool, sprinkle the tops with a thin layer of granulated sugar. Using a kitchen torch, carefully caramelize the sugar until golden brown. Alternatively, you can place them under a broiler for a minute or two—watching closely to ensure they don’t burn.
• Top with whipped cream and fresh raspberries if desired. Enjoy your stunning Creme Brulee Cupcakes with family and friends!