Poached Meringue Clouds

1. Separate the egg yolks from the whites, placing the whites in a clean, grease-free bowl.
2. In a low, wide pot, heat the milk with the lemon peels and 125 g (1/2 cup + 2 tbsp) of sugar. Do not let it boil; it should only simmer gently. This is because egg whites cook at 60°C (140°F), and too much heat will make them rubbery and sulfur-tasting.
3. Add a pinch of salt to the egg whites and whisk them with a wire whisk until firm peaks form. Gradually add 50 g (1/4 cup) of sugar, continuing to whisk until the whites are stiff.
4. Scoop large spoonful's of the beaten egg whites into the hot milk. Cook each side for about 30 seconds, just until the surface jiggles slightly (this step is crucial for achieving the best "farófias." Overcooking will make them rubbery.
5. Remove the cooked egg white clouds with a slotted spoon and place them in a colander or on a clean cloth to drain.
6. After cooking all the egg whites, strain the milk through a fine sieve. Add the egg yolks to the milk and cook over low heat, stirring constantly, until the mixture thickens slightly to a creamy consistency.
7. Serve with a thin layer of the custard underneath, the egg white clouds on top, and drizzle the remaining custard over the clouds.
8. Finish with a sprinkle of cinnamon powder.

Recipe & Photo Credit: Casal Misterio