Café Au Lait Puddings
['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.
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