For the pudding: Whisk together the milk, sugar and flour in a small saucepot; bring to a simmer. Temper the eggs with some of the hot milk, then whisk the tempered eggs and the rum into the saucepot. Continue whisking until the custard thickens. Remove from the heat and chill until set, at least 2 hours or until ready to serve.
For the crust: In a bowl, stir together the crushed cookies, melted butter, sugar and salt. Divide among four martini glasses and set aside.
For the fruit filling: Melt the butter in a medium skillet over medium heat. Stir in the mango, sugar and cinnamon; cook for 2 to 3 minutes. Add the rum and stand back; it may flame. Let the alcohol burn off, then remove the pan from heat and stir in the mint.
For the meringue: Whip the egg whites with an electric mixer until frothy. Add the cream of tartar and sugar; increase the speed and whip to stiff peaks.
To assemble, layer the fruit filling in the martini glasses. Top with chilled pudding, followed by meringue. Toast the meringue with a kitchen torch. Serve garnished with mint leaves.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.