Heat the pan over medium heat. Pour in water and add sugar, mix and let boil until the mixture is caramelized. Pour this mixture into the pots.
Lay out the sliced banana.
In a pan over medium heat, heat milk with honey. Add vanilla, after a while remove the pod. Do not boil. In a bowl, beat the eggs and gradually pour in the milk mixture. Beat well so that the eggs do not curl. Strain the mixture and pour into molds.
Cover everything with foil, put in a pan or pan over medium heat, pour a little water on the bottom. Cook for about 20 minutes, but do not bring to a boil in any case.
Remove the pan from the pan and cool slightly. Refrigerate for an hour. Remove the banana-vanilla pudding from the tins and serve.