Pharophy

1. In a bowl, dissolve the corn flour in 50 ml of milk. In a saucepan place the remaining milk, lemon peel, cinnamon stick and dissolved corn flour. Bring the pan to medium-high heat and bring to a boil.
2. In the meantime, separate the yolks from the whites. Beat the egg whites. When the milk starts to boil, reduce to a low heat and add portions of the whites with a spoon. Turn the egg whites with the spoon until they are cooked.
3. When they are cooked, turn off the heat, drain them well with a slotted spoon and place them in a bowl. Reserve the milk.
4. Beat the egg yolks together with the sugar very well. Wrap it well in the milk in the pan and bring it back to low heat, stirring constantly with a wooden spoon until you get a creamy texture.
5. Pour the cream over the cooked whites and sprinkle with cinnamon powder.