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1
In a large bowl, using a stand or hand mixer, whisk the egg yolks with the corn starch until creamy. Add the sugar and whisk until pale yellow. Gradually, add the milk and whisk until well combined (use a spatula to scrape the sides and bottom of the bowl and then whisk again).
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2
Transfer the milk mixture into a sauce pan, add the lemon peels and cinnamon stick and put on the stove over medium-low heat. Let the mixture thicken, stirring constantly, for about 10 to 12 minutes, until very creamy.
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3
Remove from heat, discard the lemon peels and cinnamon stick, and pour into four or five 7 ounce ramekins or other serving bowls of your preference. Let cool and refrigerate until ready to serve.
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4
Before serving, sprinkle some sugar on top and burn the sugar with a kitchen torch (traditionally, it would be burnt with a very hot iron or a salamander) until caramelized. Serve immediately.
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5
If you prefer the top of the custard with liquid caramel instead of crispy, then burn the sugar on top in advance (as instructed above) and then set the ramekins in the fridge until the caramel custard starts to soften.
