In a large pot, heat up the 1 litre of milk and the butter, until boiling point (when little bubbles start to form).
Separate two of the eggs, and keep the egg whites to the side.
Whisk the 125 ml milk, the 1 full egg, 2 egg yolks, sugar, cake flour, cornflour and salt together.
Whisk in a little of the heated milk, so that the eggs do not cook and curdle as soon as they join the rest.
Slowly add this mixture to the hot milk, whisking all the while, to make sure no clumps form.
Bring the filling to boiling point again, mixing continuously.
Next, whip up the remaining egg whites (it will go a lot quicker with an electric whisk) until white peaks form. Fold this softly into the filling.
Pour the filling into the baked crusts. Add cinnamon to taste, and let the desserts cool and set before enjoying.