Warm Custard Pudding with Banana, Belgian Waffles & Meringue


Preparation info

  • Difficulty


  • Serves


Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About


  • 4 eggs
  • 2 cups (500 ml) whole milk
  • 1 vanilla bean, sliced open lengthwise and seeds scraped out
  • 1 cup (200 g) sugar
  • 3 tablespoons all-purpose flour
  • Sea salt
  • 1 package (about 9 ounces/250 g) Belgian waffles (or home made ones, of course!)
  • 4 ripe bananas, sliced
  • Confectioners’ sugar for serving



Separate 3 of the eggs. Add the remaining whole egg to the 3 yolks.

Heat the milk and the scraped vanilla bean and seeds to a simmer, then remove from the heat and allow to steep for 15 minutes.

In a bowl, combine half of the sugar, the flour, and a pinch of salt. Stir in the egg yolks and egg. Remove the bean from the vanilla milk and pour the hot milk into the egg-sugar mixture.

Then pour everything back into the pan and continue stirring until the custard starts to bind nicely. Remove from the heat and let cool somewhat.

Pour a little bit of the custard into a baking dish. Cut the waffles into quarters. Shingle them on top of the custard. Arrange the banana slices in between. Pour the rest of the custard over everything. Cover and refrigerate until ready to bake.


Remove the pudding from the fridge so it can warm to room temperature. Do this well in advance, at least 1 hour.

Preheat the oven to 350°F (180°C). Place the pudding in the oven. Bake for 20 minutes. In the meantime, began preparing the main course (and set a timer).

Whisk the egg whites with a pinch of salt until stiff. Whisk in the remaining sugar in batches until you get a nice, firm meringue. Spread it over the banana pudding, forming beautiful large swirls with a spatula. Place the pudding back in the oven and bake until the meringue begins to brown nicely, 5 to 7 minutes. Keep an eye on it, as this dish can easily burn.

Serve pretty much immediately, sprinkled with confectioners’ sugar.