Chilled Espresso Custard (Sugar Free)

1 1/2 cups 1% milk
3 tbs Splenda
1tsp vanilla extract
2 beaten eggs
2 tsp instant decaf
ground cinnamon garnish

1. In a medium bowl, whisk together milk, eggs, Splenda, coffee granules, and vanilla. Pour into four 6 oz custard cups and place into a 10" skillet. Fill the skillet with water to 1/2" from the tops of the cups.
2. Bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes.
3. Remove from heat. Cover with plastic wrap touching the surface of the pudding.
4. Refrigerate for 3 hours. Garnish with cinnamon