Preheat the oven to 300°F (150°C). Put 4 6-ounce (180 ml) ramekins into a deep baking or roasting pan. Bring a kettle of water to a boil.
Add the heavy cream, candy corn and vanilla bean paste to a medium saucepan. Warm over medium-low heat, stirring regularly, until the candy corn has dissolved and the cream is hot. Don't let it boil hard.
Whisk the egg yolks and 2 tablespoons (25g) granulated sugar together until smooth.
Slowly pour about ½ cup (120 ml) of the warm cream mixture into the yolks while whisking constantly. Continue adding the remaining cream gradually while whisking.
Strain the custard through a fine-mesh sieve into a heatproof measuring jug. Skim off any foam from the surface.
Divide the custard evenly between the 4 ramekins.
Carefully pour hot water into the baking pan until it reaches about halfway up the outsides of the ramekins.
Bake for 40 to 50 minutes, checking from 40 minutes. The edges should look set while the centers still have a gentle wobble.
Carefully remove the ramekins from the water bath. Let them cool for about 30 minutes, then cover and refrigerate for at least 4 hours.
Before serving, blot away any moisture from the surfaces. Divide the 3 tablespoons (38g) sugar between the ramekins and spread it into a light, even layer.
Caramelize the sugar with a kitchen torch until melted and golden. If you don't have a torch, put broiler-safe ramekins under a very hot broiler and watch continuously until the sugar caramelizes.
Let the topping cool and harden for a few minutes. Add 2 candy corn pieces to each ramekin and serve.
