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Homemade gluten-free and lactose-free custard

In a saucepan put 400 ml of milk (reserve 100 ml), the cinnamon stick and a piece of lemon peel (without the white part). Heat up, and when it comes to a boil, turn off the heat and let it infuse for 30 minutes.
Remove the lemon peel and cinnamon stick.
In a bowl, put the egg yolks together with the sugar, and mix well with the help of a whisk
Add the infused milk, mix well and set aside.
Mix the cornstarch with the remaining 100 ml of milk, until dissolved.
Add the previous mixture to the reserved bowl, mix well and heat over very low heat. Mix until it thickens.
Place the mixture in the individual containers and let it cool for about 10 minutes.
Finally, place a gluten-free Digestive biscuit on top of each custard and store in the fridge. Let cool for a minimum of 4 hours.