In a large mixing bowl, cream together the sugar and butter until light and fluffy, about 3-4 minutes.

Beat in the eggs and vanilla extract until well combined.

Gradually add the all-purpose flour, mixing until just incorporated.

Chill the cookie dough in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Using a cookie scoop, place rounded portions of dough onto the prepared baking sheet.

Bake for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let cool completely on a wire rack.

Heat the heavy cream over medium heat until it begins to steam.

In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.

Slowly pour the warm cream into the egg mixture while whisking continuously.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes.

Transfer to a bowl and cool completely.

Once your cookies have cooled, take half of them and pipe or spread a generous layer of the pastry cream.

Top with the remaining cookies to create delightful sandwiches.

Sprinkle a thin, even layer of granulated sugar over the top of each assembled cookie.

Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden-brown crust.