Meringue Snowballs with Custard

For the custard, mix the milk, cream, cinnamon, and lemon zest together and bring to a boil with the vanilla pod, then remove from the heat.

Beat the egg yolks with the sugar in a bowl until creamy. Remove the vanilla bean, cinnamon stick, and lemon peel. Pour the warm cream slowly into the egg yolk mixture while stirring. Pour everything back into the pot and beat over low heat until thickened. Do not boil. Keep warm, stirring occasionally so that a skin does not form.

For the farófias (meringue dumplings), slit open the vanilla pod, add to the milk and bring to a boil.

Beat the egg whites with a pinch of salt and lemon juice until peaks begin to form. Sprinkle in the sugar and beat until stiff. Using two tablespooons, form oblong shapes and gently drop into the hot (no longer boiling) milk. After 3 minutes of cooking, flip the dumplings over to cook the other side for another 3 minutes.