Add <quantity>1<unit>L</unit></quantity> of milk, <quantity>250<unit>g</unit></quantity> of sugar and the peels of <quantity>2</quantity> lemons to a large pot over low heat

Stir and let it simmer for 10m or until the sugar ir completely dissolved

Separate <quantity>4</quantity> egg yolks in a bowl and add <quantity>35<unit>g</unit></quantity> of cornstarch. Save the egg whites for other preparations

Whisk until homogeneous

Remove the lemon peels and turn off the heat

Add <quantity>1<unit>tbsp</unit></quantity> of the hot milk and whisk to incorporate. Pour the mixture back into the pot

Turn the heat on to low and cook the mixture. Whisk constantly until it thickens

Remove from heat and divide into individual bowls. Let it sit for 30m at room temperature to cool down

Sprinkle a generous and uniform layer of sugar over each bowl

Caramelize the surface with a kitchen torch until deep brown

Sprinkle flaky salt to taste. The crème brûlée is ready

Crack the caramel and enjoy!