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.