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1
Mix sugar and flour in a saucepan.
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2
Separate eggs.
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3
Reserve whites for meringue.
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4
Stir yolks with a fork until blended.
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5
Add milk in same cup as egg yolks.
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6
Slowly stir egg/milk mixture into sugar/flour mixture until well blended.
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7
Bring to a boil over medium heat, stirring constantly.
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8
Cook for 3 to 4 minutes, until very thick.
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9
Remove thickened custard from heat, add butter and allow to melt.
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10
Cool.
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11
Add vanilla flavoring.
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12
Divide half of the crushed wafers between 4 (8-ounce) glasses or goblets.
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13
Top each with 5 to 6 slices banana.
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14
Pour half of the cooled custard evenly into each glass over the bananas.
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15
Repeat each layer with the remaining ingredients.
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16
Refrigerate until ready to serve.
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17
To make the meringue: whisk together the reserved egg whites and sugar in a large heatproof bowl.
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18
Set the bowl over a saucepan of gently simmering water and whisk constantly until the sugar is dissolved and whites are very hot to the touch.
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19
Transfer the mixture to the bowl of a standing mixer.
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20
Whip the whites until stiff, glossy peaks form and the meringue is cool.
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21
Add the vanilla and mix well.
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22
Spoon the meringue or pipe with a piping bag over the pudding in each glass.
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23
Using a hand-held blowtorch, brown the meringue until golden.
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24
Serve immediately.
