Instructions

1. Lightly beat 6 eggs in a large bowl until blended; set aside.
2. Whisk together 2 cups sugar, cornstarch, and salt in a large saucepan. Add half-and-half and milk, whisking until blended. Cook over medium heat until mixture begins to thicken.
3. Slowly add one-fourth of hot milk mixture to beaten eggs, whisking until blended. Whisking constantly, slowly add remaining milk mixture to eggs, whisking until blended.
4. Return all mixture to saucepan, and cook over medium-low heat, stirring constantly, until mixture is very thick.
5. Pour into a heat-proof bowl, and cover with plastic wrap, pressing plastic wrap onto surface of custard to prevent a skin from forming. Refrigerate at least 2 hours or up to 3 days.
6. Spread one-third of chilled custard into a 13- x 9-inch baking dish. Top with half of cookies and half of bananas. Repeat layers, ending with custard.
7. Meanwhile, in top of a double boiler, whisk together egg whites and 1½ cups sugar. Cook over simmering water until mixture reaches 140°F.
8. Immediately pour sugar mixture into a heavy-duty stand mixer. Beat at HIGH speed 10 minutes. Mixture will be cool, thick, and glossy.
9. Spread meringue over top layer of custard. Brown meringue with a culinary torch, if desired.