|Milk||6 Cup (96 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cinnamon stick/1 teaspoon vanilla extract||1|
Dissolve cornstarch in 2 cups milk.
Mix with egg yolks.
Combine remaining 4 cups milk with remaining ingredients, except the meringue, and heat to boiling without stirring.
Gradually add egg-yolk mixture and cook, stirring rapidly with a wooden spoon, until custard boils.
Immediately strain into individual custard cups.
Garnish custard with meringue and chill to serve cold.