Miguelitos

Instructions

1. Put 150 ml of whole milk in a small saucepan with the cinnamon stick and the strip of lemon peel. Bring just to the boil over medium heat, then take off the heat, cover and leave to infuse for 10 minutes.
2. In a bowl, whisk 1 egg yolk with 25 g of caster sugar until pale, then whisk in 12 g of cornflour to a smooth paste. Strain the warm infused milk onto it in a thin stream, whisking constantly, and discard the cinnamon and peel.
3. Return the mixture to the pan over medium-low heat and stir constantly with a whisk or spatula, reaching into the corners, for 3-4 minutes. It will thicken suddenly; let it bubble for 30 seconds so the starch cooks out and the cream holds its shape on the whisk. Scrape into a shallow dish, press cling film directly onto the surface and chill at least 1 hour until cold and set.