Heat heavy cream, milk, sugar, salt, and vanilla bean with half of the seeds in a medium saucepan over medium heat. Bring to a gentle simmer, stirring occasionally.

In a mixing bowl, whisk together egg yolks and 2 tablespoons sugar until well blended. Add cornstarch and mix until very well combined.

Take about ½ cup hot cream mixture and slowly whisk it into the egg yolk mixture. Return to medium-low heat and whisk in remaining cream mixture.

Cook mixture, whisking constantly until thickened. Allow it to boil for about 30 seconds.

Immediately strain mixture through a fine mesh strainer into a bowl. Mix in butter, cover with plastic wrap, and chill for about 2 hours.

Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt in a mixing bowl, then set aside.

In an electric stand mixer, whip butter and granulated sugar until pale and fluffy.

Mix in egg, then blend in egg whites and vanilla. Add half of the flour mixture and blend, then add milk and remaining flour mixture, blending until just combined.

Divide batter among 12 paper-lined muffin cups, filling each about ⅔ full.

Bake for 21 - 24 minutes until a toothpick inserted comes out clean. Transfer to a wire rack to cool.

Pipe or spread chilled pastry cream over cooled cupcakes. Sprinkle with sugar and torch until caramelized.

Garnish with whipped cream and raspberries if desired. Serve immediately or refrigerate briefly before serving.