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.
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
Serve pretty much immediately, sprinkled with confectioners’ sugar.
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