Creamy melkkos

Cook the spaghetti in plenty of rapidly boiling salted water. Drain. Combine the dry ingredients and blend with 250 ml of the milk. Whisk the egg yolks and add. Heat the remaining milk and margarine or butter in a large saucepan. Add a little of the hot milk to the flour mixture then stir the mixture into the rest of the hot milk. Heat slowly until the mixture comes to the boil and thickens. Stir continuously to ensure the mixture doesn’t separate. Add the spaghetti. Whisk the egg whites until soft peaks form and fold into the milk mixture along with the vanilla and almond essences. Serve in soup bowls sprinkled with cinnamon sugar.