Beat egg yolks until stiff with a mixer. In a large pot, heat carnation milk over medium heat. While stirring, add one tablespoon of the hot milk to the egg yolks and stir to incorporate. Add another tablespoon and stir. Repeat again. Then add 2 tablespoons to the yolks and stir. Repeat.

Slowly stir the egg yolk mixture into the milk. Add 3/4 cups sugar and stir continuously, ensuring the mixture does not stick to the bottom. Add both sticks of butter.

Continuously stir the mixture until the butter melts and the mixture coats the back of the spoon. Add both the vanilla and banana extracts. Remove from heat and set aside.

Place 3 tablespoons of the pudding in the bottom of a 2 quart glass dish. Place a layer of nilla wafers over the custard and then a layer of bananas. Add enough custard to cover the bananas. Repeat twice more. Pour the remaining custard on top. Neatly stand more nilla wafers around the edge of the dish.

Beat egg whites until soft peaks form. Add cream of tartar and 1/4 cup sugar. Beat until barely stiff. Spread evenly on top of pudding.

Place in the oven, under the broiler until golden brown (watch it carefully). Refrigerate until completely cool or overnight.