Then, I piled the meringue on top of the puddings and pulled up with the back of a spoon all over the surface.
Finally, I got out my husband's propane torch and caramelized the surface of the meringues. (Don't do this until just before you serve. They don't keep) This was much more fun than the time I toasted the seven-minute frosting on cupcakes. Mostly because ceramic ramekins don't catch fire the way cupcake wrappers do. Oops.
The rest of the family thought these were fabulous. Mission accomplished!