DIRECTIONS:
In a saucepan take the milk
to a boil along with the cinnamon and lemon peels. Boil for 10
minutes. Beat the egg whites with four tablespoons of sugar until
meringue. Take spoonfuls of meringue and poach them on the hot
milk on both sides. Take out and set aside on a plate.
Whisk the eggyolks with four tablespoons of sugar. Slowly pour
over the milk stirring non-stop. Dissolve a 1 ½ tablespoon
of cornstarch in some milk. Add to the hot milk stirring at all
times. Cook stirring frequently until it gets thicker. Let cool.
Place the “natillas” in bowls, garnish with a cookie
and top with a poached meringue blob.