1. Pour the milk, lemon peel, vanilla essence, and optional cookie flavoring into the pot.
2. Bring to a simmer, stirring now and then to prevent sticking.
3. Stir the cornstarch and water together in a bowl.
4. Whisk the eggs in a different bowl.
5. Mix the diluted cornstarch and eggs together using a whisk.
6. Add to the already-burning preparation. Well stir until thickened.
7. Pour in some water to dilute the vanilla protein. Combine thoroughly.
8. Spoon onto individual molds that have been dusted with cinnamon beforehand.
9. After allowing to cool, refrigerate.