Ingredients:
- 1/2 cup dark brown sugar
- 3 tablespoons cornstarch
- 3 tablespoons instant espresso powder
- 1/2 teaspoon ground cinnamon plus additional for garnish
- 2 cups whole milk
- 1 1/4 cups chilled heavy whipping cream, divided
- 1 tablespoon coffee liqueur
Whisk brown sugar, cornstarch and espresso powder with 1/2 teaspoon cinnamon in medium saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium high heat, whisking constantly. Boil for 1 minute, whisking entire time. Divide among 6 ramekins. Cover and chill until cold, about 4 hours.
Whisk 1/4 cup cream and coffee liqueur in small bowl until peaks form. Spoon on top puddings, then sprinkle with cinnamon.
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