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Preheat your oven to 400F. Brush lumpia wrapper with butter then top with another. Repeat until you use all the lumpia wrapper.
Top with parchment paper and weigh down with a baking sheet and a heavy pan. Bake for 8-10 minutes or until it has browned.
Make the pastry cream by combining milk and sugar in a small saucepan. Bring to a simmer and temper with egg yolk and cornstarch.
Add back into the pan and cook over low heat until thick. Add vanilla and butter then mix vigorously.
Simmer saba, water, and brown sugar until the bananas are soft but not mushy.
Cut the baked wrappers into 4 and spread pastry cream over it. Sprinkle an even layer of sugar and torch until caramelized.
Serve with saba and vanilla ice cream.