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1
Lightly grease a 2-quart baking dish.
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2
Combine 2 cups of the milk with the vanilla bean and reserved seeds in a heavy-bottomed saucepan, place over medium heat, and bring to a low boil.
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3
Remove from the heat and discard the vanilla bean.
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4
Whisk together the egg yolks and 1/2 cup of the sugar in a large bowl.
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5
Combine the remaining 1/4 cup milk with the cornstarch and 1/4 teaspoon of the salt in a small separate bowl and stir to dissolve the cornstarch.
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6
Stir the cornstarch mixture into the egg mixture.
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7
Stir a small amount of the heated milk into the yolk mixture to temper the eggs.
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8
Whisk the yolk mixture back into the saucepan with the milk mixture, place over medium-low heat, and cook, stirring constantly, for about 5 to 7 minutes, until the mixture thickens.
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9
Remove from the heat, transfer to a bowl, and add the butter and rum, stirring until the butter melts.
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10
Preheat the oven to 350F.
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11
Cover the bottom of the prepared dish with one-third of the wafers.
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12
Arrange half the banana slices in a layer over the wafers and cover with half the pudding.
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13
Place another third of the wafers on top of the pudding, followed by the remaining bananas and the remaining pudding.
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14
Arrange the remaining wafers in a ring around the edges of the dish, inserting them halfway into the pudding.
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15
Place the egg whites, cream of tartar, and remaining 1/4 teaspoon salt in a glass or metal bowl and beat with an electric mixer on medium speed until light and frothy.
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16
Increase the speed to high and beat to soft peaks.
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17
Slowly add the remaining 1/4 cup sugar, beating constantly, until the whites are shiny and hold stiff peaks, about 3 minutes.
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18
Do not beat the whites past this point or they will separate and become grainy.
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19
Spread or pipe the meringue on top of the pudding with a spatula or pastry bag and tip, making sure to cover the pudding completely to prevent the meringue from shrinking when baked.
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20
Form peaks by repeatedly drawing a knife or spatula across the meringue and then in an upward motion, or by piping with a pastry bag and ending with an upward motion.
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21
Bake for 8 to 10 minutes, until the tips of the meringue are golden brown.
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22
Remove from the oven and let cool for 10 minutes before serving.
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23
Place 24 vanilla wafers on a rimmed baking sheet.
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24
Place about 1 teaspoon of the pudding on top of each wafer.
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25
Top each with a slice of banana and another vanilla wafer to make a sandwich.
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26
Add a swirl of the meringue on top of the sandwich.
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27
Bake for about 5 minutes, until the tips of the meringue are golden brown.
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28
Remove from the oven, let cool, and serve.
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29
One of the bakers at Fosters Market used to make this banana pudding with broken cookie bits rather than the usual vanilla wafers.
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30
It had never occurred to me to do it that way, but it was delicious.
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31
Give it a try with pieces of Sweet and Salty Pecan Shortbread (page 364) or Molasses Ginger Crinkles (page 365) and see for yourself.
