In a bowl, whisk the egg yolks, then add the wheat starch and 1 cup of cold milk. Mix well, making sure there are no lumps.

Pour the remaining milk into a saucepan along with the sugar, cinnamon stick, and lemon peel. When it starts to boil, remove the saucepan from the heat. Take out the lemon peel and cinnamon stick, then add the egg yolk, starch, and milk mixture, whisking slowly and thoroughly.

Return the saucepan to the heat and stir constantly. When it begins to boil, remove it from the heat.

Pour the custard into individual ramekins (traditionally clay dishes) and let cool to room temperature. Cover with plastic wrap and chill in the refrigerator.

Just before serving, sprinkle the remaining sugar over the custard and caramelize it using a traditional caramelizing iron or a kitchen torch. Let it cool slightly so the sugar hardens into a caramel layer. Serve with a wafer cookie.