Instructions:
- Heat the milk: In a saucepan, combine the milk and lemon zest. Heat over medium heat until warm, but do not bring to a boil.
- Whisk the egg yolks: In a separate bowl, whisk together the sugar substitute, vanilla sugar, and egg yolks until smooth. Gradually whisk in the cornstarch.
- Combine the mixtures: Remove the lemon zest from the heated milk. Slowly whisk the egg yolk mixture into the milk, cooking over medium heat until a thick cream forms.
- Chill the dessert: Let the cream cool completely before transferring it to a glass container. Refrigerate for at least an hour to set.
- Serve: Before serving, dust the dessert with powdered cinnamon.
