Sugar - 150g
Water - 75ml
Lemon peel - 2 slices
Cinnamon stick - 1

1. In a pan mix all the ingredients and let it boil WITHOUT stirring. Let the syrup reach 107C or start counting 3 minutes after it starts boiling
2. After reaching 107C put the syrup aside and let it cool.

Corn starch - 15 g
Flour - 15 g
Milk - 250 ml
Egg yolks - 3
Egg - ½

1. Dissolve the flour and starch with a bit of room temperature milk until you reach a cream without lumps.
2. Bring the remaining milk to a boil.
3. After it starts boiling, pour half into the flour and starch mix. Keep stirring the mix and bring the other half to a boil again.
4. Add the rest of the milk to the mix and keep stirring until it thickens.
5. Add the sugar syrup to the cream slowly, mixing with the whisk to avoid lumps.
6. Let the cream cool for 10 minutes.
7. In a bowl mix the egg yolks and the egg.
8. After the 10 minutes have passed, add the mixed “eggs” into the cream and whisk (really well) with the whisker to incorporate everything.