THIS IS THE MOST TYPICAL DESSERT IN CATALONIA, SPAIN and is similar to a creme-brulee.
Make an infusion with the milk, cinnamon stick and lemon rind. Once this has been done pour the milk through a sieve.
Whisk the egg yolks together with the sugar and corn flour.
Gradually pour the infused milk into the egg mix and whisk.
Pour this mixture back into the milk pan, heat slowly and stir constantly to avoid any lumps until it thickens.
Pour mixture into 3 small round ceramic dishes and allow to chill overnight.
TO SERVE: add 2 sachets of sugar on top of each custard and heat with a creme-brulee burner to brown the sugar and harden.