Make sure you use whole milk or cream for the recipe - I had 1% milk and made a thick maple soup. Still good, just a bit looser than your usual pudding. And, this goes without saying, use REAL maple syrup, not that sticky stuff that masquerades as pancake syrup in most grocery stores!
2 1/2 cups whole milk
1/3 cup cornstarch
3/4 cup (real!) maple syrup
1 Tbsp butter
1/2 tsp vanilla extract
1/4 tsp salt
In a medium bowl, whisk together 1 cup whole milk and cornstarch until smooth. Set aside.
In a 3-quart saucepan, heat remaining ingredients to boiling on high, stirring occasionally. Reduce heat to simmer. Whisk in cornstarch mixture; cook 2 minutes, whisking constantly.
Transfer to 6 parfait glasses. Cover and refrigerate until cold.
Top with whipped cream, of course!