2 tablespoons cornstarch
2 1/2 cups milk, divided
1/2 cup sugar
2 large egg yolks
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
vanilla, ,

1 fresh (moist) vanilla bean, split lengthwise
3/4 cup confectioners sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 stick (1/2 cup) plus 5 tablespoons unsalted butter, softened
1 large egg yolk

Special equipment: a 2-inch cookie cutter (we used a fluted diamond-shaped one)
vanilla, bean, thins

1/2 vanilla bean
1/4 cup strained fresh pineapple juice, squeezed with your hands from pineapple rind (reserved from topping for pecan waffles)
1 1/2 cups packed dark brown sugar
1 1/2 cups water
3 tablespoons unsalted butter
1/8 teaspoon salt
vanilla, brown, sugar