Heat the oven to 240°C (220°C in a fan oven), gas 9.
Caramelise 60 g sugar stirring continuously.
Quench with 3 tbsp hot water and add the hot milk, stirring continuously.
Mix together the cornflour, egg yolk and the cold milk.
Add to the sugar mixture, allow to thicken and remove from the heat.
Stir in the banana and pour the mixture into four oven-proof glasses.
To make the meringue, beat the egg white with a pinch of salt until stiff.
Gradually add the sugar and beat until it dissolves and an airy, creamy, shiny mixture is created.
Place the meringue on top of the puddings and bake for a few minutes until the meringue is brown.
Serve warm or cold.