Dulce de Leche Cortada

Combine milk and sugar in a large heavy-bottomed pot, stirring until the sugar dissolves completely. Add the cinnamon stick and lemon peels, then bring the mixture to a gentle boil over medium heat.

Once boiling, reduce heat to medium-low and add the lemon juice slowly while stirring constantly. The mixture will begin to curdle as the acid reacts with the hot milk.

Continue stirring gently until the curds fully separate from the whey, creating distinct white solids suspended in a yellowish liquid, approximately 10-15 minutes total.

Line a fine-mesh strainer with cheesecloth and carefully pour the curdled mixture through to separate the solids from the whey, reserving both components.

Return the strained whey to the pot and bring it back to a simmer over medium heat. Add the raisins and allow them to plump for 2-3 minutes.

In a small bowl, beat the eggs with a fork until well combined. Slowly pour the beaten eggs into the simmering whey while stirring constantly to create a custard-like consistency.

Stir continuously for 2-3 minutes until the eggs are fully cooked and the mixture thickens slightly. Remove from heat and discard the cinnamon stick.

Gently fold the reserved curds back into the egg custard mixture, stirring carefully to combine without breaking up the solids excessively.

Pour the finished Dulce de Leche Cortada into serving bowls while still warm, ensuring each portion contains both curds and custard. Serve immediately.