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Heat the milk slowly, with the cinnamon stick and the sugar. Wait until the sugar has dissolved and the mixture is almost boiling. Then, remove the cinnamon stick and set it aside.

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Pound the walnuts until they form a paste. Mix them in with the eggs, and then gradually stir in the hot milk.

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With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to fold it quite a bit).

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Then in a pan cook it at low heat for about 15-20 minutes. Stir it constantly until the mixture thickens and can coat the back of a spoon. When it's ready, take it out and let it cool for a couple of minutes.

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enjoy!

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