This pastry cream is great for many different applications and you can play around with the sugars to get the desired flavor you are looking for.
You can replace the granulated white sugar with additional brown sugar if you a looking to get a slightly darker custard and deeper caramel flavor it will appear more tan color the more brown sugar you use.
If you prefer the taste of dark brown sugar over light they are also interchangeable.
Alternatively for an equally delicious vanilla bean custard you can use all white granulated sugar, this would be great if you are not looking for that caramel undertone.
Get in the kitchen, have fun, and experiment!
Stay sweet my friends, and try not to eat the whole bowl before your dessert is complete 😉