Cramma (English Style Blanc Mange)

Begin by pouring 1 cup of milk into a saucepan, making sure to scrape the sides and bottom for any remaining residue. Add slices of lemon peel and a few cinnamon sticks to the milk, allowing their flavors to infuse into the liquid. Place the saucepan over medium heat and bring the milk to a gentle simmer, stirring occasionally to prevent scorching.

In a separate, smaller bowl, combine the cornstarch and sugar in a 1:1 ratio. Using a whisk or fork, mix the two ingredients until they form a smooth, even paste. Gradually pour in the remaining milk, whisking continuously to ensure a seamless incorporation of the liquid into the cornstarch mixture.

As the milk in the saucepan begins to reach a simmer, slowly pour the cornstarch mixture into the pan in a thin, steady stream. Continue whisking vigorously to prevent lumps from forming and ensure the mixture is smooth and even. Increase the heat slightly, just enough to bring the mixture to a gentle boil, and allow it to cook for approximately 20 seconds while maintaining a whisking motion.

Once the mixture has reached its boiling point, remove it from the heat source and let it cool slightly. Remove the lemon peel and cinnamon sticks from the saucepan, taking care not to splash any of the hot milk. Stir in a pinch of cinnamon and, if using vanilla extract, add it to the mixture at this time.

Pour the creamy mixture into a dish or mold of your choice, and refrigerate it for at least 6 hours or overnight to allow the flavors to meld together. Just before serving, garnish with shaved chocolate to add a touch of elegance and visual appeal