Instructions

Infuse the Milk

Pour the milk into a saucepan with the lemon zest and cinnamon stick.

Bring to a gentle boil, then let it simmer for about 10 minutes to infuse the flavors.

Prepare the Cream

In a bowl, whisk the egg yolks with the sugar and cornstarch until smooth.

Strain the milk to remove the zest and cinnamon, then gradually add it to the egg mixture while stirring.

Cook the Custard

Transfer the mixture back to the saucepan and cook over medium heat for about 5 minutes, stirring constantly until it thickens.

Chill

Pour the cream into 4 ramekins suitable for the oven.

Let cool at room temperature, then refrigerate for at least 4 hours.

Caramelize and Serve

Before serving, sprinkle the surface with brown sugar and a pinch of nutmeg.

Place under a hot grill for a few minutes until the sugar caramelizes and forms a crisp top.

Serve immediately.