Catalan Pudding (Crema Catalana)

Heat 3 1/2 cups of milk with the broken cinnamon sticks and lemon zest

Let it simmer slowly for 5 to 6 minutes

Separate the egg yolks from the whites

Combine half of the remaining milk with the egg yolks and whisk well

Add the remaining cold milk to the cornstarch and whisk well

Pour the boiling milk into a clean saucepan

Let it cook slowly without simmering, then quickly add 2/3 cup of sugar, the egg yolk mixture, and the cornstarch diluted in the cold milk

The mixture will thicken rapidly

Continue stirring until it has the consistency of a thick white sauce

Immediately pour into dessert dishes

When the pudding is chilled, sprinkle with the remaining sugar

Store in the refrigerator before serving

Serve 6 times.