Combine the egg yolks, milk, and half-and-half in a heavy-bottomed saucepan and whisk well.

In a medium bowl whisk together sugar, flour, and salt.

Stir flour mixture into milk mixture. Cook over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and stir in vanilla. Set aside.

Heat butter in a large skillet until melted.

Add brown sugar and cinnamon and cook over medium heat until bubbly.

Add bananas and cook 2 to 3 minutes.

Add rum and ignite with a long match. Baste the bananas with the syrup until flames subside. Let cool slightly.

In a 3-quart baking dish or 9×13-inch pan, layer ⅓ of vanilla wafers on bottom of dish.

Top with ⅓ the banana mixture and then ⅓ of the custard. Repeat layers 2 times. Cover with plastic wrap and chill for at least 4 hours.

Using an electric mixer, beat cream until foamy. Add 2 tablespoons sugar and continue to beat until soft peaks form. Spread on top of banana pudding.

If desired, decorate top with more vanilla wafers.