👨‍🍳 Instructions
1. Prepare the Milk Base
In a saucepan, heat the milk with the lemon peel and cinnamon stick until it begins to boil.
Lower the heat and remove the peel and cinnamon stick.
2. Make the Meringue
Beat the egg whites until stiff peaks form.
Using a spoon, gently drop portions of meringue into the hot milk.
Poach each dumpling for about 1 minute per side, turning carefully.
Remove with a slotted spoon and set aside in a serving dish. Reserve the milk.
3. Make the Custard Sauce
Dissolve cornstarch in 50 ml of the reserved milk.
Beat the egg yolks with sugar until creamy.
Add the cornstarch mixture and combine with the remaining milk.
Cook over low heat, stirring constantly until slightly thickened.
4. Assemble & Chill
Pour the custard sauce over the poached meringue dumplings.
Let cool to room temperature, then refrigerate for 1–2 hours.
5. Serve
Sprinkle with ground cinnamon and serve chilled.
