Cut the dough that was in the fridge into pieces and put it in the buttered molds.

With your thumbs, start to press the center of the dough and spread it to the edges of the form so that they are thicker, making the dough thinner at the bottom.

Preparation of the cream: dissolve the flour in a little milk.

Bring the rest of the milk to the fire with the lemon peel and cinnamon stick.

When boiling, add the flour and mix well. Stir until it starts to boil and turn off the heat.

In a pan, bring the sugar and water to a boil and stir. Once it starts to boil, let it boil for 3 minutes.

Add the sugar syrup to the milk and mix well. Strain everything in a sieve, remove the cinnamon stick and lemon peel and let it cool.

Once completely cooled, add the yolks with the cream and mix well.

Place the molds inside another rectangular shape, fill the molds with the cream.

Bake in a preheated oven at 200ºC for 17 minutes. Unmold.

Serve hot or cold, sprinkled with icing sugar or ground cinnamon.