Heat cream over low to medium heat but don’t bring it to a boil. No need to stir. Once it starts to steam and you see little bubbles form around the edges, it’s hot enough to work with. Turn off the heat.
In a small bowl, add the egg yolks, vanilla extract, banana extract, salt, and sweetener. Mix these ingredients until they have fully combined.
Pour a 1/2 cup slowly into the egg mixture while whisking the ingredients as you pour. This is a process where we temper the eggs. We are adding hot liquid into an egg mixture slow enough that it incorporates in the egg but doesn’t cook it. Keep adding 1/2 cup of the hot liquid to the egg mixture until it’s all fully combined.
Sprinkle the xanthan gum over the top of the liquid and whisk it in until it has fully dissolved.
Allow the mixture to set and cool for about 5 minutes.
Add a plastic wrap sheet over the top of the pudding so no air is between the plastic wrap and the top of the pudding. If you don’t cover it, the pudding will create a skin that you will need to peel off and discard.
Set the pudding in the refrigerator long enough for it to set. It should take less than an hour.