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1
In a small bowl, combine the cornstarch and 2 tablespoons of the milk, and stir to dissolve cornstarch.
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2
In a medium saucepan, heat remaining milk with the lemon peel, vanilla bean and seeds, and cinnamon stick, stirring.
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3
Just before milk comes to a boil, turn off the heat, cover pan and set aside.
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4
In a large, heavy saucepan whisk together the eggs, sugar and reserved cornstarch mixture.
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5
Remove lemon peel from the milk, and slowly add the milk (and cinnamon stick) to the egg mixture, whisking constantly.
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6
Place pan over low heat, and cook, stirring constantly, until mixture thickens, about 10 minutes.
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7
Remove the cinnamon stick and discard.
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8
Strain the custard into a large measuring cup or bowl with a pouring spout, then pour the strained custard into 6 ovenproof ramekins.
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9
Refrigerate until ready to serve.
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10
Just before serving, heat a flat metal spatula over a hot gas flame.
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11
Sprinkle about 1 tablespoon of sugar over each custard, and then touch the surface of the sugar with the hot spatula just long enough to caramelize it.
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12
(Alternative methods for caramelizing are to place ramekins under a broiler, or use a small blow-torch).
