Roll puff pastry into muffin tins.
Boil 1 cup sugar + ⅔ cup water (don't stir).
Heat 1 cup milk with lemon peel + cinnamon, whisk in 3 tbsp flour.
Mix syrup into milk, let cool slightly.
Whisk in 4 yolks + vanilla, strain custard.
Fill pastry shells ¾ full.
Bake at 250°C / 480°F for ~12 min until golden + caramelized.
Dust with sugar + cinnamon
