Begin by heating the heavy whipping cream in a saucepan over medium-low heat until it starts to steam, ensuring it does not reach boiling point.

Allow the cream to cool slightly, to a temperature that is touchable.

In a separate bowl, whisk the egg yolks. Gradually incorporate some of the warm cream into the yolks, whisking continuously.

After tempering the yolks with the warm cream, return the mixture to the saucepan and place it back on the heat. Continue to whisk constantly.

Add the sugar substitute to the mixture, stirring until fully combined.

Simmer the mixture while stirring frequently until it thickens into a pudding consistency.

Remove the mixture from heat and blend in the vanilla and banana extracts.

Allow the mixture to cool, whisking occasionally for about 5 minutes.

To prevent a skin from forming, place a piece of plastic wrap directly on the surface of the pudding.

Refrigerate the pudding for 2-3 hours. Serve chilled, garnished with whipped cream and High-Key vanilla wafers.