Infuse the milk

• Pour the milk into a wide saucepan and add the lemon peel and cinnamon stick.
• Warm gently over low heat without letting it boil, then remove from the heat and let the aromas infuse.

Whip the meringue

• Whisk the egg whites in a clean bowl until soft peaks form.
• Gradually add part of the sugar and keep whisking until the meringue is firm and glossy.

Poach the meringue clouds

• Bring the infused milk back to a gentle simmer and remove the lemon peel and cinnamon stick.
• Spoon dollops of meringue into the hot milk and poach them gently, turning once, until set.
• Lift the clouds out with a slotted spoon and drain them on a plate.

Make the egg custard

• Whisk the egg yolks with the remaining sugar until pale.
• Stir in the cornstarch, then ladle in some of the warm poaching milk while whisking.
• Return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens.

Assemble and serve

• Pour the custard into serving bowls and place the meringue clouds on top.
• Dust generously with ground cinnamon and serve warm or chilled.