1 liter of milk
1/2 cup cornstarch
4 separated eggs
1 tablespoon vanilla extract
1 cup diced custard
1 cup thinly sliced custard
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1 cup sugar
1/2 cup water
1 liter of milk
1/2 cup cornstarch
4 separated eggs
1 tablespoon vanilla extract
1 cup diced custard
1 cup thinly sliced custard
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1 cup sugar
1/2 cup water
Mix the milk and cornstarch over low heat
Cook lightly
Add the egg yolks and cook, stirring constantly, until thickened
Add the vanilla extract
Soak the custard in lemon juice
Combine the diced custard with the whipped cream, ground cinnamon, and let it cool while occasionally stirring
Cook the sugar and water over low heat to a syrup consistency
While this is cooking, beat the egg whites until stiff
Lentily add the warm syrup to the egg whites, beating until chilled
Mix with the custard mixture
Place some of the mixture in a bowl
Press some sliced custard into the bowl and fill with the remaining cream
Refrigerate for several hours before serving
Serves 12.
