How to cook
Wait for the sugar to melt and remove from the stove. Beat the egg yolks with the corn flour and the set aside milk to a smooth, homogeneous mixture.
Strain the warm milk mixture through a fine sieve to get rid of the rinds and cinnamon. Then pour it in a thin trickle to the other mixture while stirring nonstop.
Be careful not to boil the egg yolks. Return to a pot on the stove and wait for the cream to thicken.
Distribute into bowls and bake in a water bath to a golden crust. Take them out, wait to cool completely. Upon serving, sprinkle with brown sugar, then melt it with a kitchen blowtorch.