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1
Combine the milk, lemon zest and cinnamon stick in a wide, shallow pan. Bring to a gentle simmer over medium heat. The milk should shiver at the surface, not roll. Reduce the heat to maintain that quiet motion throughout the poaching.
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2
Whisk the egg whites in a clean bowl to stiff peak — the peak holds its point and the mass is glossy, not dry or grainy. If the whites clump or look dull, they are over-whipped and will crack in the poaching liquid. Add the caster sugar gradually once soft peaks form and continue whisking until the mixture is firm and shining.
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3
Drop the meringue into the simmering milk in large spoonfuls — three or four at a time, leaving room to turn. Poach for 2–3 minutes per side, turning once. The meringue clouds are done when they feel just set to a light press and have swelled slightly. Remove to a paper-lined tray. Reserve the poaching milk.
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4
This is where the dish lives or dies. Beat the egg yolks with the caster sugar in a bowl until pale. Pour the hot poaching milk — strained of zest and cinnamon — over the yolk mixture in a slow, steady stream, whisking constantly. Return the combined mixture to a low heat and stir without pause until the custard coats the back of a spoon and a line drawn through it holds its edge. It must not thicken beyond this point, and it must not boil.
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5
Pour the crème anglaise into serving bowls or a wide dish and allow it to cool to room temperature. The surface should be fluid and even, neither set nor steaming.
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6
Place the caster sugar for the caramel in a clean, dry saucepan with the water. Cook over medium-high heat without stirring until the syrup reaches 170 °C on a thermometer and turns a deep amber — the colour of dark runny honey, with a faint smoke rising from the edge. Remove from the heat and add a cautious splash of water to arrest the cooking; the caramel will spit. Allow to cool until pourable but not liquid — it should fall from a spoon in a slow ribbon.
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7
Settle the meringue clouds onto the crème anglaise. Drizzle the cooled caramel over in thin threads. Serve at room temperature.