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In a saucepan, combine the milk, cinnamon stick, vanilla, and lemon zest. Heat gently until just below boiling. Remove from heat and let infuse for 10 minutes.
In a bowl, whisk the egg yolks with sugar until pale and creamy.
Dissolve the cornstarch in 20 ml milk to make a smooth slurry.
Slowly strain the infused milk to remove solids, then gradually pour the warm milk into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and add the cornstarch slurry. Cook over medium heat, stirring constantly until the custard thickens (about 5–7 minutes). Remove from heat.
In serving glasses or a shallow dish, place a Maria biscuit at the bottom. Sprinkle lightly with cinnamon powder.
Pour a layer of warm custard over the biscuits. Repeat layering biscuits, cinnamon, and custard until all is used, finishing with custard on top.
Chill in the refrigerator for at least 4 hours until set and cool.
Before serving, sprinkle a little extra cinnamon powder on top for garnish.
Serving and Storage Tips:
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