For the Vanilla Pastry Cream:

• Heat the milk in a medium saucepan over medium heat until it just starts to steam. Avoid boiling.
• In a separate bowl, whisk together the egg yolks, sugar, salt, and vanilla bean paste until smooth.
• Slowly pour ½ cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
• Gradually pour the tempered egg mixture back into the saucepan with the remaining milk.
• Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
• Remove from heat, stir in the butter until fully incorporated, and transfer the pastry cream to a bowl.
• Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours.

For the Sugar Cookies:

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• Using an electric mixer, beat the softened butter and sugar on medium speed for 2–3 minutes until light and fluffy. Add the egg and vanilla bean paste, mixing until combined.
• Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
• Scoop out 1½-tablespoon portions of dough, roll them into balls, and coat them in granulated sugar. Place the dough balls on the prepared baking sheets, leaving 2 inches between each.
• Bake for 10–12 minutes, until the edges are set but the centers remain slightly soft. Let the cookies cool completely on the baking sheets.

Assembling the Cookies:

• Using a spoon or piping bag, place a dollop of chilled vanilla pastry cream onto the center of each cooled cookie.
• Sprinkle a thin layer of granulated sugar over the pastry cream.
• Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
• Allow the caramelized topping to cool and harden before serving.