In a medium bowl, whisk together 1 cup of the milk, the egg yolks and cornstarch.
In a medium saucepan, combine remaining 2 cups milk, the maple syrup, maple flavoring and salt. Cook over medium heat until just steaming, about 6 minutes.
Whisk about 11/2 cups of the hot milk mixture into the egg yolk mixture. Whisk egg-milk mixture back into saucepan. Cook, stirring constantly with a wooden spoon, to a bare simmer, until thick and large bubbles break the surface, about 5 minutes. Strain into 6 dessert cups or glasses. Place plastic wrap directly on surface of puddings and refrigerate at least 4 hours. Just before serving, remove plastic wrap and sprinkle each pudding with a little Quick Praline. Reserve any extra praline for snacking.
