How to make
Put the milk (set aside 2/3 cup (150 ml) for the yolks) on the stove with the sugar, orange and lemon rinds and cinnamon.
Wait for the sugar to melt and remove from the stove. Beat the egg yolks with the corn flour and the set aside milk to a smooth, homogeneous mixture.
Strain the warm milk mixture through a fine sieve to get rid of the rinds and cinnamon. Then pour it in a thin trickle to the other mixture while stirring nonstop.
Be careful not to boil the egg yolks. Return to a pot on the stove and wait for the cream to thicken.
Distribute into bowls and bake in a water bath to a golden crust. Take them out, wait to cool completely. Upon serving, sprinkle with brown sugar, then melt it with a kitchen blowtorch.
