Maple Cream Pudding

A stovetop cornstarch custard with a caramel of brown sugar stirred through it. The written instructions are compressed to the point of ambiguity in one place, so read the whole thing before starting.

• "Add the cream" means the custardNo cream appears in the ingredient list. The brown sugar is caramelized in a dry frying pan and the hot thickened milk mixture is poured into it, or vice versa, while beating. The whipped cream at the end is separate and additional.
• Temper the eggsSlurry the cornstarch in a few tablespoons of cold milk, whisk the eggs into that, then add a ladle of the hot milk before returning everything to the pan. Adding raw eggs straight to boiling milk gives you sweet scrambled egg.
• Cook it outCornstarch needs to reach a full boil and bubble for a minute or so to lose its raw taste and set properly. The mixture should be thick enough to coat a spoon heavily; it firms further on chilling.
• The caramel is the hingeBrown sugar in a dry pan over medium heat melts and then scorches quickly because of its molasses content. Take it off as soon as it is liquid and fragrant, and stand back when the hot dairy hits it, as it will steam and seize before it dissolves.
• The mouldRinse the mould with cold water rather than greasing it, and chill at least three to four hours until set. Unmould by dipping the base in warm water for a few seconds.
• No mapleDespite the title there is no maple syrup or maple sugar in the recipe; the name presumably points to the caramel-and-brown-sugar flavour rather than to any maple ingredient. A cook wanting actual maple could substitute maple sugar for the brown, caramelized the same way.
• YieldA pint of milk makes roughly four modest servings, or six in small custard cups.