Natillas

Heat the milk with the cinnamon stick and lemon peel until steaming. Remove the aromatics.

Whisk the egg yolks, sugar, and cornstarch together in a bowl until smooth.

Slowly pour 100 ml of the hot milk into the egg mixture while whisking to temper.

Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon (about 8–10 minutes). Do not boil.

Strain through a fine sieve into individual bowls or a large serving dish.

Cool to room temperature, then refrigerate for at least 2 hours. Press one María biscuit into the top of each serving and dust with ground cinnamon just before serving.