In a medium saucepan, heat 2 cups of whole milk over medium heat until steaming, but not boiling. In a separate bowl, whisk together 4 egg yolks, 1/2 cup granulated sugar, a pinch of salt, 1 tablespoon vanilla bean paste, and 2 tablespoons cornstarch until smooth. Gradually whisk the hot milk into the yolk mixture, then return to the saucepan. Cook over low heat, stirring constantly, until thickened, about 5–7 minutes. Stir in 2 tablespoons of unsalted butter until melted. Transfer to a bowl, let cool slightly, and refrigerate until set.

In a bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt, setting it aside. In a mixing bowl, cream 1 cup of softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3–4 minutes. Add 1 egg and 1 teaspoon of vanilla bean paste, beating until well combined. Gradually mix in the dry ingredients until just combined, forming a soft dough.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a cookie scoop, portion the dough into ball shapes and roll each ball in granulated sugar. Place them on the prepared sheets, leaving space between each cookie. Gently flatten each ball slightly. Bake in the preheated oven for 9–10 minutes, or until the edges are lightly golden, while the centers remain soft. Remove from the oven and let cool on the baking sheets.

Once the cookies have cooled completely, transfer them to a cooling rack. Using a piping bag, pipe a generous amount of the chilled pastry cream onto the center of each cookie. After piping the cream, sprinkle an even layer of granulated sugar on top of the pastry cream.

To achieve that iconic crème brûlée crust, use a kitchen torch to caramelize the sugar. Hold the torch about 2 inches from the sugar surface and move it slowly in circular motions until the sugar melts and turns golden brown, being careful not to scorch the cream underneath. Allow the caramel to cool and harden before serving your delightful Creme Brûlée Cookies.