Catalan Cream (Crema catalana)

In a saucepan, warm 3 1/2 cups of milk with the cinnamon and lemon zest

Let it simmer for 5 to 6 minutes. Reserve

In one bowl, combine half of the remaining milk with eggs and whisk well

In another bowl, add the remaining cold milk to cornstarch and whisk

Pour the boiling milk into a clean saucepan

Let it cook slowly without boiling, then add 2/3 cup of sugar, egg mixture, and diluted cornstarch

Don't stop stirring until you reach the consistency of thick white sauce

Immediately pour into serving dishes

When the pudding is cold, sprinkle with remaining sugar

Refrigerate before serving.