Rum Banana Pudding - cooking recipe

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

Preparation

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.