In a bowl, whisk together eggs, cornstarch, and fleur de sel.
Gradually add a little heavy cream, then add the remaining cream and mix well. Set aside.

In a thick-bottomed saucepan, melt the butter.
Add the brown sugar and cook for 3 minutes, or until the mixture bubbles.
The butter will separate from the brown sugar; whisk until the mixture is smooth and darker than the brown sugar.

Pour the cream mixture over the caramel, whisking constantly, being careful of splashes.
Cook over medium heat, stirring constantly, until the mixture thickens.
Add the whiskey and mix well.

Pour into pots or ramekins and let cool.

In a large skillet, melt the butter with the vanilla pod.
Add the brown sugar and maple syrup; let melt.
Add the bananas in a single layer. Cook over medium-high heat, without stirring! When the bananas start to caramelize, add 3 tablespoons of coffee.

Don’t stir the banana slices in the skillet; use a small spoon to lift the caramel and drizzle it over the bananas.
Cook until the underside of the bananas is well caramelized.
Divide the banana slices among the Scottish pudding cups.

Return the skillet to the heat and warm the remaining caramel.
Deglaze with the remaining coffee and mix until smooth.
Pour the coffee caramel over the bananas.