1 1/2 cups sugar
2 heaping tablespoons flour
1 1/2 cups evaporated milk
3 large eggs
1 stick unsalted butter (8 tablespoons)
1 teaspoon vanilla
30 vanilla wafers, crushed (about 1 cup crumbs)
3 to 4 bananas, sliced

Meringue:
1/2 cup sugar
1/2 teaspoon vanilla

Cooking Recipe:

Mix sugar and flour in a saucepan. Separate eggs. Reserve whites for meringue. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes, until very thick. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring.

Divide half of the crushed wafers between 4 (8-ounce) glasses or goblets. Top each with 5 to 6 slices banana. Pour half of the cooled custard evenly into each glass over the bananas. Repeat each layer with the remaining ingredients list . Refrigerate until ready to serve.

To make the meringue: whisk together the reserved egg whites and sugar in a large heatproof bowl. 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. Transfer the mixture to the bowl of a standing mixer. Whip the whites until stiff, glossy peaks form and the meringue is cool. Add the vanilla and mix well. Spoon the meringue or pipe with a piping bag over the pudding in each glass.

Using a hand-held blowtorch, brown the meringue until golden. Serve immediately.