Warm 3/4 liter of the milk with the cinnamon stick and the lemon peel. Don't let it boil. When the milk gets the smell and the taste, take out of the heat and let it cool.

Dilute the cornstarch in the remaining 1/4 liter of milk (this one doesn't have to be warm).

Mix the egg yolks with the sugar, stirring well.

Strain the hot milk over the mixture of the egg yolks. Stir well until you get a liquid cream.

Warm slightly this cream.

Add the 1/4 liter milk with the cornstarch to the cream.

Stir all the time until the mix thicken. Be careful, it can stick to the pan and get burnt.

When the curd is thick, put it aside from the heat and distribute it in bowls, glasses... wherever you want to present them.

Let them cool in the fridge for 1 hour more or less.

Before serving them, sprinkle with sugar and cinnamon and decorate with the biscuits or cookies.