Directions:

1. Heat a large saucepot to medium high heat. Add the whole milk, evaporated milk, cinnamon stick and lemon zest. Bring the milk to a boil and then quickly lower heat to medium low. Remove the cinnamon stick and the lemon zest.
2. In a large bowl whisk together the egg yolks, sugar, vanilla extract, and cornstarch.
3. Once the egg is pale yellow temper the eggs and the milk by adding a total of 2 cups of milk ½ a cup at a time while constantly stirring. Once the milk has been added pour the egg and milk mixture into the pot with the remaining milk.
4. Constantly whisk the mixture over medium low heat until the custard has thickened about 5-7 minutes.
5. Pour the custard into small serving dishes and cool for at least 2 hours before serving.
6. To serve the custard, sprinkle about 2 teaspoons of sugar evenly over the custard and use a kitchen blowtorch to caramelize the sugar. Note: Keep the flame about 2 inches away from the sugar while caramelizing.