In a saucepan, combine sugar, cornstarch, and a pinch of salt. Gradually whisk in the milk and cream until smooth.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble.

In a small bowl, whisk the egg yolk. Slowly add a few spoonfuls of the hot mixture to the yolk, whisking constantly to temper it.

Pour the tempered egg yolk back into the saucepan and cook for another 2 minutes, stirring continuously.

Remove from heat and stir in the vanilla extract.

In individual serving glasses or bowls, layer the banana slices and caramel sauce.

Pour the pudding over the layers, smoothing the surface for a clean finish.

Chill in the refrigerator for at least 2 hours to set.

Before serving, garnish with additional banana slices and a drizzle of caramel sauce if desired.