4 Servings 10 min Cook
3 Tbsp Coffee
1 Cup Reduced Fat Milk
1/4 Tsp Vanilla Extract
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1/4 Cup Sugar
2 Tbsp Sugar
1 Tsp Cinnamon
2 2/3 Tbsp Cornstarch
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.
