Remove peel from lemon using vegetable peeler. Place lemon peel in heavy medium saucepan. Add milk and cinnamon sticks and bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove saucepan from heat and discard cinnamon sticks and lemon peel. Beat egg yolks and 6 tablespoons sugar in medium bowl until light and lemon colored. Beat in cornstarch. Gradually whisk in hot milk. Return mixture to same saucepan. Cook over medium heat until mixture boils, whisking constantly, about 10 minutes. Divide custard among six 2/3-cup custard cups. Refrigerate custard at least 3 hours or overnight. Preheat broiler. Sift brown sugar evenly over custards. Broil until brown sugar caramelizes and serve. Serves 6. dess 132