Catalan Cream

In a bowl, mix the cornstarch with a few tablespoons of milk to create a paste.

In a saucepan, combine the remaining milk, cream, lemon peels, brown sugar, and cinnamon.

Heat the mixture almost to the boiling point and immediately remove it from the heat.

Let it cool.

Remove the lemon peel from the milk.

In a separate bowl, combine the egg yolks and granulated sugar.

Use a hand mixer to beat until the mixture becomes thick and creamy.

Gradually add some of the warm milk to the egg yolk mixture, beating well.

Then, add the entire egg yolk mixture to the warm milk.

Add the cornstarch paste and mix well.

Place the mixture over low heat and let it simmer gently for 10 minutes, stirring constantly.

Strain the mixture through a sieve and divide it among 4 small bowls.

Refrigerate to cool.

Sprinkle a thin layer of granulated sugar over the cooled creams.

Caramelize the sugar under a hot grill until it turns golden brown and forms a crispy crust.

Serve the Catalan cream immediately.