Chilled Espresso Custard

1.5 cups milk
2 eggs, beaten
3 tbsp. sugar
2 tsp. espresso powder or instant decaffeinated coffee
1 tsp. vanilla extract
Ground cinnamon, for garnish

In a medium bowl, whisk together the milk, eggs, sugar, espresso powder
or coffee, and vanilla extract until well blended. Pour into four 6-ounce
custard cups or ramekins and place in a 10-inch skillet.

Fill the skillet with water to 1/2 inch from the top of the custard cups. Bring
the water to a boil over high heat. Reduce the heat to low, cover, and simmer
for 10 minutes. Remove the cups from the skillet, cover with plastic wrap
touching the surface of the pudding, and refrigerate for three hours, or
until chilled.

Garnish with the cinnamon and lemon twists