Set aside 1 cup of the milk and pour the rest into a saucepan with the lemon peel, cinnamon stick, sugar, and ground cinnamon (optional; we love cinnamon, so we add a little extra for more flavor). Heat over low heat for about 10 minutes to infuse the flavors.

Strain the infused milk, then add the milk with the dissolved cornstarch. Mix well and cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy. Once ready, pour the mixture into a dish and cover with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate overnight.

Now... enjoy!