You still need: 8 refractory bowls (diameter approx. 10 cm)
Mix 250 g sugar with 800 ml milk, add the lemon peel and the cinnamon stick and bring to the boil.
In the meantime, stir the 10 egg yolks until frothy, add the rest of the milk and the cornstarch. Add this mass to the boiling milk and bring to the boil again for one minute, stirring constantly. Pour the cream into the ceramic bowls and let cool down to room temperature.
Before serving, sprinkle with 2 1/2 tablespoons of sugar and caramelize with a bunsen burner (or in the oven).