Open in Cookpad AppSteps
- 1
Dissolve the cornflour in 50ml of milk.
- 2
In a saucepan add the remaining milk, lemon, cinnamon stick and dissolved cornstarch. Boil over a medium/high heat.
- 3
Meanwhile separate the egg yolks from the egg whites and beat the egg whites into a stiff peak.
- 4
When the milk starts to boil reduce heat and remove cinnamon stick and lemon peel. Add the beaten white eggs using a spoon. Cook for about 5-8 minutes carefully turning once halfway through. Cook in batches if needed but don't overcrowd the saucepan as the egg whites will rise.
- 5
Remove the meringues using a slotted spoon. Set the milk aside temporarily.
- 6
Next beat the egg yolks with the sugar until it becomes a creamy.
- 7
Add the egg yolks to the milk and return to the pan over low heat. Stirring continously for 6-8 minutes or until the mixture has thickened.
- 8
Pour the sauce over the cooked meringues, sprinkle with cinnamon powder and allow to cool to room temperature before serving. Can be refrigerated for up to 48 hours.
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