Four-Ingredient Maple Mug Pudding

FASTER

VEGETARIAN

Makes 1 serving

Don’t even think of using pancake syrup for this treat. Maple syrup can keep for up to a year in the fridge. If it ever develops any green-beige mold, slowly pour the syrup into a large bowl and skim the skin off. Then heat the remaining syrup to boiling, skim its surface, and repackage in a sealable container in the fridge. This pudding can actually roil more quickly than the others, mostly because the maple syrup is already liquefied sugar in the mix. Take extra care that the mug doesn’t overflow. Stir the pudding down each time. For a note on the various grades of maple syrup, see here.

⅔ cup whole milk

2 tablespoons maple syrup, preferably Grade A Dark Color

1 tablespoon pasteurized egg substitute

2 teaspoons cornstarch

1. Stir the milk, maple syrup, egg substitute, and cornstarch in a 10- to 12-ounce microwave-safe mug.

2. Cook on high in a 950-watt microwave oven for 1 minute.

3. Stir well. Cook on high for 20 to 30 seconds, until the mixture bubbles up to the rim of the mug. Stop the oven immediately.

4. Stir well. Cook again on high for up to 10 seconds, until the mixture bubbles up, then stop and stir. Repeat cooking in 10-second bursts, stopping and stirring the moment the mixture bubbles up, until the mixture is thick and rich, a total of perhaps three or five additional 10-second bursts.

5. Chill in the refrigerator, covering once cold, for at least 2 hours or up to 2 days.

Voilà! Want whipped cream? Make it in a thoroughly cleaned French press: Pour in no more than 1½ cups cold heavy cream, then work the plunger over and over until you get a soft, creamy set. By the way, it would take a very long time to make the whipped cream firm with this technique. Plan on a more “saucy” consistency, more French restaurant than American.