Pour the milk into a container, add the orange peel, lemon peel, and cinnamon stick.

Heat over medium-high until the milk is almost boiling.

Remove from heat, cover with a plate, and let it sit for an hour.

Place the 6 egg yolks in a container.

Add the 1/2 cup of sugar.

Mix just until the sugar is integrated.

Add the cornstarch and mix just a little until the cornstarch is integrated.

After an hour, strain the milk and add it to the cornstarch and yolk mixture.

Mix everything well.

Cook over medium heat, stirring constantly with a wooden spoon.

When the mixture sticks to the spoon and doesn't drip, it's ready.

Strain the cream into a container.

Divide into small dishes.

Let cool.

Cover with plastic wrap.

Refrigerate for at least 4 hours.

Once set, add sugar on top (a generous amount).

Use a torch to caramelize the sugar until it's crispy.

Enjoy.