1. Pour the milk into a saucepan and add the strips of lemon peel. Warm gently over medium-low heat until steaming, but do not boil. Remove from the heat and allow the lemon peel to infuse for 10–15 minutes.
2. Remove and discard the lemon peel.
3. Whisk together the cornstarch with a few tablespoons of the infused milk until completely smooth.
4. Add the remaining infused milk, maple syrup, vanilla, lemon juice, and the cornstarch mixture back to the saucepan.
5. Cook over medium heat, whisking constantly, until the pudding thickens and becomes glossy, about 5–8 minutes.
6. If you’d like an ultra-silky finish, pour the pudding through a fine mesh sieve.
7. Divide between serving glasses or ramekins.
8. Place a reusable wrap or parchment directly onto the surface of each pudding to prevent a skin from forming.
9. Refrigerate for at least 3 hours or overnight.
10. Just before serving, garnish with your favorite Plant Magic toppings.

Storage

Store covered in the refrigerator for up to three days.

Not suitable for freezing.