Directions

1. Heat the milk in a saucepan. Do not bring to a boil.
2. Add the vanilla and 2 spoons of sugar.
3. Mix.
4. Beat the egg yolks with the 2 spoons of sugar in a bowl.
5. Add gradually the cornflour and some heated milk.
6. Stir until the corn flour is dissolved.
7. Add the lemon zest in the saucepan.
8. Empty the bowl into the saucepan and stir in medium heat continuously until the cream thickens.
9. When it is thick enough remove the cream into atomic bowls.
10. Let it cool, dredge with cinnamon and serve.