In a medium saucepan stir milk and sugar over medium-high heat, until the mixture comes to a simmer.

In a medium heatproof bowl, whisk together cream, cornstarch, flour and egg yolks.

Slowly pour hot milk mixture into egg yolk mixture, whisking constantly to temper the eggs to prevent curdling.

Pour mixture back into the same saucepan.

Place the saucepan over medium-high heat and bring mixture to the boil whisking constantly. Allow to boil for approximately 30 seconds to one minute. Mixture will become quite thick.

Remove pudding from the heat and whisk in chocolate chips, butter and vanilla.

Spoon hot pudding into serving cups or glasses.

Lightly cover each cup with wax paper or plastic wrap placed directly on top of the pudding.

Chill cups until putting is cold. Remove plastic wrap from pudding and top each with a dollop of whipped cream and a maple leaf.

Dust some cocoa powder over the top of each pudding.