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For the pastry cream: In a small saucepan, bring the milk and vanilla bean pod and seeds to a boil over medium heat.
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Once it comes to a boil, cover the pan, remove it from the heat, and let steep for 15 minutes.
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In a bowl, whisk the egg yolks, sugar and cornstarch together until very thick.
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Slowly drizzle one-third of the hot milk into the yolks, whisking constantly.
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Remove the vanilla bean pod.
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Return the yolk mixture to the saucepan.
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Place over medium heat and cook, whisking continually, until the mixture comes to a boil.
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Continue whisking while the mixture boils for 1 to 2 minutes.
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Remove from the heat.
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Whisk slowly until the mixture cools a bit, 3 to 4 minutes.
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Whisk in the butter 1 tablespoon at a time.
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The pastry cream needs to be chilled before using.
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One method is to cover the surface of the cream with a sheet of buttered parchment, or butter wrappers, and refrigerate it until it is very cold.
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The other method, which I prefer, is quicker: Set the bowl of pastry cream in a larger bowl filled with lots of ice and some cold water and allow it to sit until very cold.
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(Think of chilling a bottle of wine or champagne-you need some water to ensure even cooling.)
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If you choose this method, stir the cream occasionally for even cooling.
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The pastry cream can be made up to 3 days in advance and refrigerated.
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For the crumble topping: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake until toasted, 10 to 12 minutes.
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Remove and let cool.
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Coarsely chop 1/4 cup of the pecans.
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Put the remaining 3/4 cup pecans in a food processor along with 1/2 cup of the cake flour.
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(The flour will help keep the nuts from turning into pecan butter.)
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Pulse the pecans until they're very finely chopped.
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Add the rest of the flour, the confectioners' sugar, turbinado sugar, salt and baking powder.
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Pulse until mixed, 3 to 4 times.
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With the machine running, add the melted butter and vanilla.
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Pulse until large clumps form.
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Transfer the mixture to a bowl and stir in the reserved 1/4 cup chopped pecans.
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Refrigerate until chilled.
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The topping can be made several days in advance and can also be frozen for up to 1 month.
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To bake the betties, heat the oven to 350 degrees F. Have ready eight 6-ounce ramekins or baking dishes.
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Divide the chilled pastry cream evenly among the ramekins.
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The cream should fill just under one-third of the ramekin.
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I like piping the cream into the ramekins, but using a spoon old-school works just as well.
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Evenly portion the berries on top of the pastry cream.
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Remove the crumble from the refrigerator.
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Break off clumps about 1/2 to 3/4 inch in diameter, keeping the clumps about the same size, and divide them evenly among the ramekins.
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Arrange the ramekins on a baking sheet and place in the oven.
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Bake until the berries start to bubble and the topping turns golden brown, 10 to 12 minutes.
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Remove from the oven, let cool for 10 to 15 minutes, and serve dusted with confectioners' sugar.
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You can also serve the betties topped with ice cream, whipped cream or creme fraiche, or you can pour a little warm heavy cream into each betty.
