Step by step

1. In a medium saucepan, combine 3 cups of cream and the brewed coffee. Bring to a boil and then simmer for about 2 minutes, stirring constantly.

2. In a small bowl, combine the cornstarch, salt, brown sugar, and 1 teaspoon cinnamon. Mix well, using the back of a fork to get any lumps out of the mixture.

3. Add the dry mixture to the cream and coffee; bring to a boil whisking for about 1 minute. Turn off the heat.

4. Pour the pudding in to 8 cups or ramekins (about 1/2 cup in each serving). Cover each dish with plastic wrap to prevent a skin from forming on top. Refrigerate until the pudding is set and cooled, about 3 hours.

5. In the meantime, in a small bowl, whip the remaining 1 cup of whipping cream, adding the powdered sugar, nutmeg, and 1/4 teaspoon cinnamon at the very end as it stiffens.

6. Serve each pudding dish with a dollop of whipped cream on top. Garnish with a cinnamon stick and light cinnamon dusting!