Instructions

• Make the pastry cream: In a medium saucepan, combine 1 cup heavy cream, 2/3 cup milk, 6 tablespoons of the 1/2 cup granulated sugar, 1/8 teaspoon salt, and the seeds scraped from 1/2 vanilla bean plus the empty vanilla bean pod. Heat over medium, stirring occasionally, until the mixture reaches a gentle simmer (small bubbles at the edge). Do not let it boil vigorously.
• While the cream heats, whisk together 4 large egg yolks and the remaining 2 tablespoons of the 1/2 cup granulated sugar in a bowl until well blended. Whisk in 3 tablespoons cornstarch until smooth and slightly paler.
• Temper the yolks: remove the vanilla pod from the hot cream. Pour about 1/2 cup of the hot cream into the yolk mixture in a slow, steady stream while whisking vigorously (start with about 1 tablespoon at a time, then continue more quickly) to raise the yolks’ temperature without scrambling.
• Return the tempered yolk mixture to the saucepan with the remaining hot cream. Reduce the heat to medium-low and cook, whisking constantly, until the mixture thickens and comes to a gentle boil; keep it at a gentle boil for about 30 seconds while whisking to cook out any starchy taste.
• Immediately strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Stir in 1 tablespoon unsalted butter until melted and incorporated. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill thoroughly in the refrigerator for about 2 hours (or until fully chilled and set).
• Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set the dry mix aside.
• In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 1/2 cup unsalted butter (room temperature) with 3/4 cup plus 2 tablespoons granulated sugar until light and pale, about 3–4 minutes.
• Add 1 large egg and beat until incorporated. Add 2 large egg whites and 1 1/2 teaspoons vanilla extract and beat until combined.
• With the mixer on low, add half of the dry flour mixture and mix just until combined. Add 1/2 cup whole milk and mix until combined. Add the remaining half of the dry flour mixture and mix just until the batter is smooth and uniform. Do not overmix.
• Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven 21–24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the pan halfway through baking if your oven heats unevenly.
• Transfer the cupcakes to a wire rack and cool completely before assembling.
• Assemble the cupcakes: remove the chilled pastry cream from the refrigerator and, if needed, whisk briefly to loosen. Using a piping bag or a spoon, pipe or spread an even layer of pastry cream onto the top of each cooled cupcake (about 1–2 tablespoons per cupcake, as needed).
• Sprinkle a thin, even layer of 1/3 cup granulated sugar over the pastry cream on the cupcakes (divide evenly across all 12 cupcakes).
• Working one cupcake at a time, caramelize the sugar with a kitchen torch until the sugar melts and turns a deep amber color. Let the caramelized sugar cool and harden for a minute or two.
• If desired, top each cupcake with whipped cream and a fresh raspberry. Serve immediately. (Note: the pastry cream can be made the day before; cupcakes can be baked a few hours ahead. Do the sugar topping and torching just before serving.)