Whisk the cornstarch with a little milk to make a smooth paste. No lumps, please. Yes, you can do this while you hum your favorite cozy tune.

In a medium saucepan, heat the remaining milk and maple syrup until just shy of a simmer. You don’t want a boil to crash the party.

Whisk in the cornstarch mixture. Keep the heat medium and whisk steadily as it thickens. This takes about 4–6 minutes; you’ll notice it getting glossy and thick—glamourous for a pudding, not for a soap opera.

Temper the eggs by slowly whisking in a ladle of the hot milk mixture. Then whisk the eggy bath back into the pot. This prevents scrambled-maple chaos.

Cook for another 2–3 minutes, stirring constantly, until the pudding coats the back of a spoon. It should hold a small line when you drag your finger through it.

Remove from heat, stir in vanilla and a pinch of salt. Taste and adjust if you want a touch more maple sweetness. Then pour into serving dishes.

Cover and refrigerate at least 2 hours. If you’re impatient, a quick chill in the freezer for 15 minutes can speed things up, but don’t forget to move to the fridge before you fall asleep in front of the TV.