Put the milk, cornstarch, and sugar in a pot over low heat, and mix it to thicken.
Once it's thickened, move to bowls and let it set in the refrigerator.
Top with as much maple syrup as you like and you're done.
Story Behind this Recipe
I wanted to make a simple cold treat without eggs or cream. I was debating between cornstarch or gelatin, but went with cornstarch since it's gooier. If you must go with gelatin, the texture will wind up closer to jelly...
Blancmange can be made with cornstarch (British style) or with gelatin (French style), but the British style sounded easier and I didn't want to spend a lot of time on it, so this is what I recommend. I think the British style is also creamier.