1 quart fresh milk;
1 cup water;
2 tablespoons cornstarch;
2 egg yolks, beaten;
pinch of salt;
2 teaspoons sugar;
1 teaspoon vanilla, lemon peel, or 2 fresh peach leaves
2 egg whites, beaten stiff
1 tablespoon sugar;
1/4th teaspoon cinnamon

Combine milk, water, and cornstarch. Heat and add yolks, salt, sugar, and 
flavoring, stirring constantly. When it begins to thicken,
remove from heat and pour into soup pot. Spoon beaten egg whites
on top of soup and sprinkle with sugar/cinnamon mixture. Cover
at once so the steam cooks the egg whites

Serves 3 to 4