Stir the cinnamon bark, the caster sugar and the lemon rind in the milk. Take a small coffee cupful aside and heat the rest in a pan. Separately beat the egg yolks and mix the cornstarch to the milk of the coffecup put aside. When the milk begins to boil, stirring gently, pour the beaten egg yolks and the milk with the cornstarch very slowly into it. As soon as the mixture starts boiling again, remove the pan from the heat for good, remove the lemon rind and the cinnamon and pour into small bowls. Let them cool. Sprinkle the surface with the brown sugar, caramelize and serve.
Ingredients (4 portions):