Maple Cinnamon Pudding with Toasted Almonds

Steps

1. Toast the almonds in a dry medium saucepan over medium heat, stirring often, for 3 to 4 minutes until golden and fragrant. Tip them onto a plate to cool and set the pan back on the stove off the heat.
2. In a small bowl, whisk the cornstarch with one quarter of the milk until completely smooth to make a slurry.
3. Pour the remaining three quarters of the milk into the saucepan and whisk in the maple syrup, cinnamon, cardamom and salt.
4. Heat the milk mixture over medium heat, stirring, until it steams and small bubbles appear at the edge, about 5 minutes.
5. Whisk the cornstarch slurry again, then pour it into the hot milk while whisking constantly.
6. Keep whisking over medium heat until the pudding bubbles and thickens enough to coat a spoon, then cook 1 minute more, about 4 to 6 minutes in all.
7. Take the pan off the heat and stir in the vanilla.
8. Divide the pudding among 4 bowls or jars, press plastic wrap onto the surface, cool 15 minutes, then chill at least 2.5 hours until set.
9. To serve, top each pudding with a quarter of the banana and a quarter of the toasted almonds.