Ingredients:

  • All-Purpose Flour: 1 ½ cups (180g)
  • Granulated Sugar: ½ cup (100g) for base
  • Unsalted Butter, chilled and cubed: 1 cup (225g)
  • Salt: ½ teaspoon (3g) for base
  • Whole Milk: 3 cups (720ml)
  • Large Egg Yolks: 6 (lightly beaten)
  • Granulated Sugar: ¾ cup (150g) for custard
  • Cornstarch: ¼ cup (30g)
  • Unsalted Butter: 2 tablespoons (28g) for custard
  • Vanilla Extract: 2 teaspoons
  • Firm, ripe Bananas: 4 large
  • Vanilla Wafers (or digestive biscuits, crushed): 1 cup (about 50g)
  • Large Egg Whites (room temperature): 3 for meringue
  • Granulated Sugar: ¾ cup (150g) for meringue
  • Cream of Tartar: ¼ teaspoon

Instructions:

  1. Phase 1: The Shortbread Base. Preheat oven to 350°F (175°C). Combine flour, ½ cup sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press mixture evenly into the bottom of 6 prepared ramekins/jars (about ½ inch thick). Bake until light golden brown (15-18 minutes). Cool completely.
  2. Phase 2: The Stovetop Custard. Whisk egg yolks, ¾ cup sugar, cornstarch, and salt in a small bowl until pale yellow. Heat milk in a saucepan until steaming. Slowly stream about 1 cup of hot milk into the egg mixture while whisking constantly (tempering). Pour the tempered mixture back into the saucepan with the remaining milk.
  3. Cook the custard over medium heat, whisking vigorously and continuously, until it thickens significantly and bubbles. Boil for 1 minute to cook out the cornstarch. Remove from heat. Stir in 2 tablespoons of butter and vanilla extract until smooth. Press plastic wrap directly onto the surface and chill thoroughly (at least 2 hours).
  4. Phase 3: Assembly and Finishing. Slice the bananas thinly. Layer the chilled pots: start with a layer of shortbread base, followed by banana slices, then a generous scoop of chilled custard. Repeat layers, ending with custard.
  5. Prepare the Meringue: Whip 3 egg whites and cream of tartar until soft peaks form. Gradually beat in the ¾ cup sugar until stiff, glossy peaks are achieved. Pipe or spoon the meringue generously over the top of the filled pots.
  6. Using a kitchen torch, lightly brown the meringue peaks until beautifully golden brown. Serve immediately or keep chilled for up to 4 hours before serving.