Farofias (Poached Meringues In Lemon Custard With Cinnamon)

Preparation

1. Step 1

   In a deep 10- or 11-inch skillet set over moderately low heat, bring 3 cups of the milk and the lemon zest to a simmer; remove from the heat and let steep 5 minutes. Strain the milk and return to the skillet.

2. Step 2

   Beat the egg whites to soft peaks, then add ½ cup of the sugar, 1 tablespoon at a time, beating all the while; continue until stiff glossy peaks form.

3. Step 3

   Return the milk to low heat and when steam rises from the surface, drop meringue in by rounded tablespoons. (To keep meringue from sticking, dip the spoon often in hot water).

4. Step 4

   Poach the meringues about 2 minutes in the milk, turn and poach the other side 2 minutes. With a slotted spoon, carefully transfer them to a large wet plate and reserve.

5. Step 5

   As soon as all meringues are poached, strain the milk into a medium-size heavy saucepan and mix in the remaining sugar. Combine the remaining ¼ cup milk with the cornstarch, whisk a little of the hot milk into this mixture, then blend into the pan and cook, stirring constantly, over moderately low heat 3 minutes or until slightly thickened.

6. Step 6

   Beat the egg yolks lightly, whisk in a little of the hot sauce, stir back into pan and cook, stirring constantly, over low heat 2 to 3 minutes until no raw egg taste remains (do not boil or the mixture may curdle).

7. Step 7

   Pour the hot custard into a large shallow heatproof bowl, cool 10 minutes, then float the meringues on top.

8. Step 8

   Serve warm or well chilled, dusting the meringues with cinnamon at the last minute.