Step 1 – Add milk, cinnamon, clove and sugar to a large pot. Bring to a boil, then turn off the heat.
Step 2 – Beat the egg whites in a separate bowl until peaks form and then sprinkle with sugar. Continue to beat until a firm meringue forms.
Step 3 – Return the pot to low heat and use a spoon to form peaks. Pour over the hot (but not boiling) milk. Cook for 2 minutes and remove with a skimming spoon. Set aside the cooked meringue peaks.
Step 4 – Mix the egg yolks with the cornstarch in a bowl and add a small amount of hot milk from the pot. Stir to cool and pour the yolk mixture over the pot with the milk. Cook over low heat until slightly thickened.
Step 5 – Remove the cream from the heat and pour into a baking pan or into individual bowls. Add the cooked egg white peaks. Let cool for 2 hours. Serve cold with ground cinnamon and/or almond slices.