Heat the milk and add sugar. Separately, beat the eggs with the flour and gradually add the hot milk while stirring to temper the eggs. Once this happens, add the egg mixture to the milk and stir vigorously.
Add the vanilla, orange peels and remove from the heat once thickened. Add a knob of butter and stir the cream. Optionally, you can beat the egg whites separately and add them at the end.
Distribute the cream into rinsed with cold water bowls and leave them in the refrigerator. Serve with a pinch of cinnamon on top.