Instructions

1. In a large saucepan, combine the milk, 1/2 cup of sugar, cinnamon stick, and the zest of one whole lemon. Bring to a gentle boil over medium heat, stirring occasionally.
2. Once the milk mixture boils, remove from heat and let it sit for 1 hour to allow the flavors to infuse.
3. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
4. Gradually add the infused milk to the egg yolk mixture while continuously whisking. Ensure to remove the cinnamon stick and any remaining zest.
5. Return the entire mixture to the saucepan and cook over low heat. Stir constantly until the mixture thickens into a custard texture.
6. Pour the custard evenly into 4 ramekins and allow to cool at room temperature.
7. Once cooled, refrigerate the ramekins for at least 2 hours, or until the custard is fully set.
8. Prior to serving, sprinkle each ramekin with 1 tablespoon of sugar. Use a kitchen torch to caramelize the sugar until it forms a hard, golden top layer. Alternatively, you can place the ramekins under a broiler until the sugar is caramelized. Watch closely to avoid burning.