In a small bowl, combine 2 Tablespoons of milk with the cornstarch and stir until the cornstarch is dissolved.
In a medium saucepan, combine the remaining milk, cinnamon stick and citrus peel.
Heat over medium-low heat until the milk begins to bubble, stirring frequently.
Remove the pan from the heat and let sit for 15 minutes so that the cinnamon and citrus can infuse the milk.
While the milk is heating, combine the egg yolks and sugar in a large bowl.
Whisk briskly until the eggs are thick and pale yellow. You can do this in a mixer but I use a whisk - less to wash!
Add in the cornstarch mixture and a pinch of salt and whisk to combine.
Ladle in a few tablespoons of the milk into the egg mixture and whisk.
Add in a couple more tablespoons of the milk and whisk.
Using a strainer, strain the rest of the milk into the egg mixture and whisk to combine.
Return the egg mixture to the saucepan and heat over medium-low heat, stirring constantly until the mixture thickens, about 5 - 8 minutes or until the mixture coats the back of a spoon or spatula.
Evenly divide the mixture between six 4 oz. ramekins, cover and chill overnight.
For the topping, sprinkle the sugar on top of the custards and melt with a torch OR place under the broiler for 1 - 2 minutes.
Serve!