In a saucepan, combine the milk, well-washed lemon peel (without the white part), and the cinnamon stick. Set aside a large cup of milk to dissolve the cornstarch later. Cook over medium heat until it starts to boil, then remove from heat.

In a separate bowl, mix the sugar and egg yolks together.

In the cup of reserved milk, dissolve the cornstarch thoroughly until there are no lumps. Add this mixture to the egg yolks and sugar, mixing well. Gradually add the infused milk (strain out the lemon peel and cinnamon stick first), stirring constantly.

Pour this mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens to a custard-like consistency. When it coats the back of the spoon, remove from heat.

Pour the custard into individual ramekins, cover with plastic wrap, and let cool to room temperature. Once cooled, refrigerate for 3-4 hours.

When ready to serve, sprinkle a generous layer of sugar on top and caramelize it with a kitchen torch or a pastry iron. Serve and enjoy.