5 ml vanilla essence OR vanilla seeds from 1 podThe milk tart filling: Place the milk, cinnamon sticks and grated lemon rind in a saucepan on medium heat and bring to just below boiling point.
Remove the cinnamon sticks and pour the hot milk into the egg mixture, stirring rapidly. Return the mixture to the saucepan and cook, stirring continuously, until the mixture is thick and starting to boil.The jaffles: Make the jaffles as described below, filled with a generous portion of the milk tart filling and roll in cinnamon sugar while still hot.
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