Rum Banana Pudding

Name: Rum Banana Pudding
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 1 1/2 cups milk; 2/3 cup sugar; 2 egg yolks; 3 tablespoons cornstarch; 3 tablespoons light rum; 1 teaspoon vanilla extract; 6 medium bananas, sliced; 30 vanilla wafers; 1 cup chopped pecans; 2 egg whites; 1/8 teaspoon cream of tartar; 2 tablespoons sugar

Submitted by Renegade Chef

"Southern Living, March 2006. I was looking for something a little more exciting than traditional banana pudding and this did the trick. Very rummy, so I wouldn't go past 3T. I used 3 bananas. Eat it fast, the first day is the best. You can also serve cold by allowing it to cool 15 minutes, then chilling 4 hours."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 10

ingredients

1 ¹⁄₂ cups milk
²⁄₃ cup sugar
2 egg yolks
3 tablespoons cornstarch
3 tablespoons light rum
1 teaspoon vanilla extract
6 medium bananas, sliced
30 vanilla wafers
1 cup chopped pecans
2 egg whites
¹⁄₈ teaspoon cream of tartar
2 tablespoons sugar

directions

Whisk together the first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened (Note: pudding always takes me twice the time the recipe lists--usually 15 to 20 minutes.).
Let pudding stand 5 minutes, then gently stir in bananas.
Arrange 15 vanilla wafers in single layer on bottom of a 1 1/2 quart bakign dish. Sprinkle 1/2 cup pecans on wavers. Pour half of pudding on top. Repeat layers, ending with pecans.
Beat egg whites and 1/8 cream of tartar at high speed until foamy.
Add remaining sugar one teaspoon at a time, beating until soft peaks form (1 to 2 min).
Spread meringue evenly over top, sealing edges.
Bake at 400 degrees for 8 to 10 minutes or until golden brown.