Delicious Christmas cream

Start by heating the milk over medium-high heat in a saucepan with the orange and lemon zest. I like to use whole milk, as it gives an incomparable creaminess to the recipe.

When the milk is hot but not boiling, add the brown sugar. Stir until the sugar is completely dissolved.

Sift the cornstarch to avoid lumps at this stage and add it to the milk and sugar mixture, along with the cinnamon and nutmeg.

Whisk the egg yolks in a separate bowl and add them to the pan. Lower the heat to medium-low and continue stirring to thicken the mixture for about 10-15 minutes without letting it boil. It is important to whisk constantly so that the yolk mixes well and no lumps form.

Once it reaches the desired consistency, remove from the heat and remove the orange and lemon peels. Let it cool a little and then add the brandy, if you decide to use it. Remember that this step is optional, but it gives a really Christmasy touch to the recipe.

Let it cool completely to room temperature before putting it in the refrigerator. Afterwards, let it refrigerate for about 2-3 hours.

When serving, decorate with a little whipped cream on top and sprinkle with cinnamon to taste.