Place the quart of milk, cinnamon stick, and the orange and lemon peels in a saucepan. Heat until it starts to boil, then remove from heat immediately. Cover and let it sit for about an hour.

In a bowl, add the 6 egg yolks and sugar. Mix gently until combined, then add the cornstarch and incorporate it slightly. After the milk has steeped for an hour, strain it into another saucepan and add it to the egg yolk mixture, stirring until well combined.

Pour the entire mixture back into the saucepan and cook over medium-low heat, stirring constantly until it thickens. Remove from heat. Prepare about 6 small clay dishes or any available dishes and distribute the cream. Let it cool, cover with plastic wrap, and refrigerate until cold. When ready to serve, sprinkle a handful of sugar on top and caramelize with a torch. It's easy and a delicious dessert.