Split the vanilla beans in half and remove the seeds. Place the vanilla bean seeds and milk in a saucepan over medium heat along with the vanilla bean pods and bring to almost a simmer. If using vanilla extract instead of vanilla bean seeds, you should add it later once the custard is done cooking, so for now, just heat up the milk by itself on the stove.

Once you see the first bubbles emerging on the milk, turn the heat off.

Whisk egg yolks, sugar, and cornstarch in a bowl for a couple of minutes, until pale in color.

Pour about 1/4 cup of hot vanilla milk over the yolks while whisking. Do this slowly so you don’t cook the eggs. This process is called tempering the eggs, and you are supposed to add the milk slowly in order to not cook the eggs.

Add another little bit and whisk. Do this until the milk has all been incorporated.

Pour the custard back into the pan that you used to heat up the milk, through a strainer to contain any bits of egg that might have cooked, and to retain the vanilla bean pods.

Place the pan over medium heat, and begin to cook the custard stirring non-stop.

Cook the custard for a few minutes until it becomes thick.

When the custard starts thickening up, the mixture will look scrambled or lumpy. Just continue to stir and cook, it will come together and become smooth.

When the custard is thick like pudding, remove from the heat.

Place the custard in a bowl. If you didn’t add vanilla bean seeds, now it’s the time to add the vanilla extract to it. Stir to combine.

Add the butter and stir to combine.

Place plastic wrap directly on the surface of the custard so it won’t form a skin as it cools down.

Let it cool down, and then place it in the fridge for at least 2 hours.

You can make the pastry cream a day ahead.

To make the Vanilla Cupcakes, preheat the oven to 350ºF and line 14 cupcake tins with cupcake liners.

In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat the butter for 30 seconds. Add the granulated sugar and oil, then beat on medium speed for about 2 minute, until creamy and fluffy. Scrape the sides of the bowl as necessary.

Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla and mix.

Add one third of the dry ingredient mixture. Mix on low speed until incorporated.

Add half of the milk, mix to combine.

Add another third of the dry ingredients and mix.

Follow by the remaining milk.

Lastly, add the last third of the dry ingredients and fold with a rubber spatula, or stir on low speed until incorporated.

Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way.

Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool before filling and frosting.

To assemble the cupcakes, use a spoon to remove the center of each cupcake. Place the Custard in a piping bag fitted with a medium round tip. Pipe the pudding into the center of each cupcake, and then pipe a mound of pudding on top of each cupcake. Use a small spatula or spoon to make it smooth and round.

Only brûlée the top of the cupcakes right before serving, or the caramelized sugar will lose its crackling and crunchy texture as it sits. It will still be delicious, just not crunchy. Sprinkle about ½ teaspoon of the granulated sugar on top of the pudding, making sure to coat all over in a thin and even layer. Alternatively, you can dip the cupcake top on the plate with sugar, depending on the consistency of the pudding, and how long it’s been sitting out of the fridge. You can always place the cupcakes in the fridge for 5 to 10 minutes to be able to dip the top of the cupcakes in the sugar bowl.

Use a blowtorch to gently brûlée the sugar.