Easy Coffee Pudding

1. 1

   Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan.

2. 2

   Gradually whisk in the milk.

3. 3

   Boil the mixture over medium-high heat, whisking constantly, about 2 minutes.

4. 4

   The mixture will be thick when done.

5. 5

   Remove the saucepan from the heat.

6. 6

   Whisk in the espresso and vanilla until smooth.

7. 7

   Transfer the mixture to a bowl and cover with plastic wrap.

8. 8

   Chill the bowl in the fridge until cold, at least 2 hours.

9. 9

   Serve the pudding chilled.

No additional tips available.