Peel the lemon zest in a spiral. Bring the milk, cinnamon stick and lemon zest to a boil over medium heat. Cool. Beat the three yolks with 100 g sugar until creamy. Remove the cinnamon stick and lemon zest from the milk, gradually stir the yolk-sugar mixture into the milk and stir over low heat until the crem begins to thicken. Now mold the crem into small ovenproof bowls and cool, then place in the refrigerator for at least half an hour. Remove the bowls from the refrigerator and sprinkle the crema with the remaining sugar. Caramelize briefly under the hot broiler.
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