In a medium saucepan, whisk together the sugar, cornstarch and salt. Slowly whisk in the milk until smooth and well combined. Set over medium heat and cook until just warmed through.

In a large bowl, whisk the eggs. Slowly pour half of the warmed milk into the eggs, while continuing to whisk. Then return the egg/milk mixture to the saucepan. Place over moderate heat and cook, whisking constantly, until the pudding thickens and begins to bubble lightly, about 8 to 10 minutes. Remove from heat and whisk in the butter and vanilla until well incorporated. Pour the pudding into a bowl, through a fine mesh sieve to remove any lumps. Cover the top with plastic wrap, making sure to lay it directly on the surface of the pudding. Chill for at least 2 hours.

To make the meringue, combine the egg whites, salt and cream of tarter in the bowl of a stand-mixer. Whisk on medium speed until frothy and just beginning to double in size. Then slowly stream in the sugar until all has been added. Increase the speed to high and beat until glossy stiff peaks form. Set aside.

To assemble the pudding, you can make one large pudding or individual servings. Pour a bit of the chilled pudding into small ramekins and then top with crushed wafers and banana slices. Repeat with more pudding and more wafers and bananas. Continue until all ingredients have been used. Cover with plastic wrap and chill for at least 1 hour.

Top the pudding with the meringue and make swirls with the back of a spoon. Using a kitchen torch, toast the meringue. Serve immediately or store in the fridge until ready to eat. Enjoy!