Poached meringue clouds in custard (farófias)

Method

1. Peel the lemon in strips, without the white pith. In a wide pan, heat the milk with the peel and cinnamon stick until it starts to boil; lower to a gentle simmer.
2. Separate the yolks from the whites. Whisk the whites to firm peaks, adding 60 g of the sugar at the end, until glossy.
3. With a tablespoon, drop portions of the whites into the milk, a few at a time, and poach them for 1 minute on each side without letting the milk boil hard. Lift them out with a slotted spoon onto a serving dish.
4. Strain the milk. In a bowl, beat the yolks with the remaining sugar and the cornflour and gradually stir in the warm milk.
5. Return to the pan and cook over low heat, stirring constantly, for 4 to 5 minutes, until the custard thickens slightly. Do not let it boil or it will curdle.
6. Pour the custard around and over the meringues, let it cool and dust with the ground cinnamon.