Clásico Pudding

Combine milk, heavy cream, sugar, coffee granules, cornstarch and cinnamon in large saucepan; whisk until well combined. Whisk in eggs one at a time until well combined.

Heat mixture over low heat, stirring constantly, until it reaches a gentle boil and thickens slightly. Remove from heat; add vanilla extract. Pour into six individual dessert bowls. Let cool to room temperature.

Refrigerate for 4 hours. Serve with whipped cream; sprinkle with additional ground cinnamon, if desired.