Food Network: Banana Pudding Parfaits

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Banana Pudding Parfaits
Adapted from Hazel Smith-World's Best Banana Pudding Recipe

Ingredients
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

Directions
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. 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.