4 tbsp cornstarch

5 cup whole milk

1 slice lemon zest

1 slice orange zest

1 cinnamon stick

1 cup sugar

10 egg yolks

Additional sugar (Sugar in the Raw) to caramelize the top of each custard portion

Dissolve the cornstarch in an equal amount of cold water and reserve. Place the milk, lemon and orange peels in addition to the cinnamon stick in a sauce pot and gradually bring to a simmer.
Whisk the sugar into the egg yolks and mix until the sugar is completely incorporated. Gradually stir in the dissolved cornstarch along with approximately a quarter of the milk.
Gradually stir the egg yolk mixture into the rest of the milk off of the fire. Return the custard mixture back to the fire, on medium-low heat, stirring continuously.
When the mixture begins to thicken to the point where it coats the back of the spoon, remove from the heat. Immediately strain the custard through a sieve into a bowl set in an ice bath.
Stir the mixture over the ice for a few minutes before ladling into custard dishes and chill in the refrigerator.
To serve: sprinkle each portion with a thin layer of sugar on top. Take a blow torch to caramelize the surface. Garnish with berries or some other fruit to serve.