We beat the eggs in a deep bowl together with the sugar and the refined cornmeal until no lumps. We put the milk to heat in a saucepan and add the previous mixture, stir without stopping while it thickens.
Remove from the heat, add the butter, a pinch of salt and stir again to integrate. Pour into a large bowl and cover with plastic wrap, touching the surface (so that no crust forms). Let cool before continuing with the preparation. We can speed up cooling dipping the container into a larger bowl filled with ice water. Meanwhile we peel and cut the bananas into thin slices.
To assemble the pudding we extend layers of pastry cream, cookies and banana in a deep dish (oven type). We finish with a layer of cream and store in the fridge until ready to consume, when we cover the surface with a generous layer of meringue. Lightly toast with a blowtorch or under the grill and serve.
How to make Swiss meringue
We pour a little water into a saucepan and heat it, letting it boil gently. We place a deep and wide container on the saucepan and, inside, the egg whites and the sugar. We warm up Bain-marie while we stir, helping the sugar to dissolve.
It is necessary to maintain the temperature below 60 ºC so that the white does not coagulate, in which case the meringue would spoil and it would be necessary to start over. Having a kitchen thermometer is a great help for this task.
We remove the container from the bain-marie and let it cool for a few minutes. Add a few drops of lemon juice and beat with electric stirrers or a robot. We start at medium speed until the whites begin to mount. We then increase the speed and beat until the meringue cool completely and is firm and shiny.