FILLING: Heat the milk, water and cinnamon sticks to just under boiling, then set aside to infuse for 1 hour.
Mix the sugar, cornflour and flour thoroughly.
Separate eggs and beat whites until soft peaks form.
Bring the milk and butter to the boil and strain on to the sugar and cornflour mixture, mixing well with a whisk.
Add this mixture to the egg yolks and mix in the essence. Fold in the egg whites and return to the stove. Cook over medium heat, whisking until mixture thickens. Do not boil.
Pour into baked pastry shell and sprinkle with cinnamon.
Bake in a preheated oven at 180 ºC for 20 minutes. Cool before cutting.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.