1: In a bowl, combine half of the almond milk with the egg yolks, Maizena, and sweetener.
2: In a pot, heat the other half of the almond milk with the cinnamon and the peels of lemon and orange until boiling.
3: Once the milk is boiling, add the yolk mixture and stir quickly.
4: Remove from heat and continue stirring until the mixture thickens over low heat.
5: Pour the mixture into glass containers and cover with plastic wrap.
6: Allow to cool and refrigerate for 2 hours before serving.
7: Optionally, sprinkle sweetener on top and caramelize with a kitchen torch.
