Vanilla Banana Pudding with Toasted Almonds

Steps

1. Toast the almonds in a dry medium saucepan over medium heat, stirring often, for 3 to 5 minutes until fragrant and golden. Tip them onto a plate to cool and wipe out the pan.
2. In the same saucepan, whisk the sugar, cornstarch and salt together, then slowly whisk in the milk until smooth with no lumps.
3. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens, about 6 to 8 minutes, then keep whisking for 1 more minute.
4. Take the pan off the heat and stir in the butter and vanilla until the butter melts.
5. Slice the banana just before assembling. Divide half the banana slices among four cups, spoon the warm pudding over them, and top with the remaining half of the banana slices pressed gently into the surface.
6. Press plastic wrap onto the surface of each pudding and chill at least 3 hours until set and cold.
7. Just before serving, sprinkle the cups with the toasted almonds and a pinch of the cinnamon.