For the cream:
For the caramelization:
Boil the milk with the cinnamon stick and the lemon rind. Cover and allow to infuse for 10 minutes. Strain.
Mix the sugar and corn starch and add the egg yolks. Stir until a homogeneous mixture is obtained and gradually incorporate the cream cheese.
Pour the hot milk over the previous mixture and place over medium-low heat until the mixture returns to a boil.
Pour into individual casseroles and let cool uncovered.
Once cold, sprinkle the surface with sugar and burn with a blowtorch or metal burner.