(makes a little over 2 cups)

Combine milk and egg yolks. Heat in 3 quart pot over medium heat for 5 minutes while whisking frequently.

Combine sugar, cornstarch and salt. Gradually add mixture to warm milk while whisking.

Heat for 3-5 more minutes while whisking continuously. Once mixture is bubbling and is coats the sides of pan, remove from heat.

Whisk in vanilla extract.

Refrigerate at least 4 hours before serving. (I refrigerate overnight)

Place plastic wrap directly on top of pudding to prevent skin from forming.

Heat butter and brown sugar over medium/low heat in a nonstick pan for 5 minutes. Stir continuously.

Add heavy cream. Continue to stir and heat for 2 more minutes.

Add banana slices to pan. Heat for 7-8 minutes while gently flipping bananas.

Once sauce is lightly bubbling and slightly thickened, remove from heat.

Add salt and vanilla extract. Stir.

Allow sauce to cool before serving with pudding.

Top pudding with caramelized bananas, vanilla wafer pieces and whipped cream.