Floating Clouds
Ingredients:

For the clouds
6 egg-whites
4 tablespoons of white sugar

For the sauce
5 egg yolks
1 tin of condensed milk
2 tins of full cream milk
1 vanilla pod
ground cinnamon

Beat the egg whites until stiff peaks form, then add the sugar and continue to beat until the sugar is well dissolved into the beaten egg whites
in a pan, boil some water then add spoonfulls of the egg white mixture, allow to cook for about a minute, then turn and allow to cook for a further minute, then remove and drain.

Prepare the sauce. Beat the yolks with the condensed milk, until creamy. Boil the milk with the vanilla pod or 1 teaspoon of vanilla essence. Add the egg yolks stirring all the time. take again to the stove in a bain-marie to cook slowly until the sauce thickens to a velvety consistency.
Place the clouds in a serving dish and pour the sauce over them. Allow to cool completely then place in refrigerator. Sprinkle cinnamon over them at the time of serving. Serve chilled.