In a small bowl, whisk the whole milk and cornstarch together until the mixture is completely smooth and free of lumps.
In a medium saucepan, combine the heavy cream, the one-third cup of granulated sugar and the vanilla bean paste.
Place the saucepan over medium heat and stir frequently until the cream mixture begins to simmer gently.
Slowly pour the milk and cornstarch slurry into the simmering cream while whisking constantly.
Keep whisking continuously as the mixture bubbles and thickens into a rich, custard-like consistency. Remove the pan from the heat immediately and divide the thick custard evenly among four ramekins.
Let the ramekins cool to room temperature, then cover them tightly and chill in the refrigerator for at least four hours.
Right before serving, sprinkle one tablespoon of the remaining granulated sugar evenly over the surface of each set custard.
Use a kitchen torch to carefully melt and caramelize the sugar on top until it forms a hard, golden crust.
