![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
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']
![](http://tappecue.net/sessionImages/recipes/cafe-au-lait-puddings-356034.jpg)
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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