2 1/2 c. milk
3/4 c. sugar
1 cinnamon stick
2 eggs, separated
1/4 tsp. salt
1/2 tsp. vanilla
1 tbsp. flour

In a saucepan bring milk and cinnamon to a boil. Beat eggs until stiff and set aside. Beat egg yolks until lemon colored. Mix sugar, salt, a little cornstarch and flour. Add egg yolks and blend. Add 4 tablespoons boiling milk, gradually to egg mixture. Pour egg mixture into milk and simmer, stirring frequently until thick. Remove cinnamon stick add vanilla, fold hot custard mixture into egg whites blend slightly. Sprinkle with cinnamon. Serve warm or cold. Serves 6.