In a medium bowl, whisk together all the ingredients until well blended. Pour into four 6 ounce custard cups or ramekins and place in a 10" skillet.
Fill the skillet with water to 1/2" from the top of the custard cups. Bring the water to a boil overhigh 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 3 hours, or until chilled. Garnish with cinnamon if desired.