- 2 cups whole milk
- 3 tablespoons instant coffee granules
- 2 tablespoons plus 2 teaspoon cornstarch
- 1/4 cup plus 2 tablespoon sugar, divided
- 1/2 cup heavy cream
- 1/4 teaspoon pure vanilla extract
- Cinnamon for sprinkling
- Equipment: 4 (4-to 5-ounces) cups or ramekins
- Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.
- Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.