• Pour 3 ½ cups of milk in a saucepan and heat it up on medium high heat.
• Once the milk starts boiling stir in the butter, sugar and lemon rind and lower the heat to medium. Take out 1/2 cup of milk to combine with the egg yolks later.
• Add in the vermicelli and stir as it simmers for about 5 - 7 minutes until it cooks completely and absorbs some of the milk.
• Beat the egg yolks and add the reserved warm milk, while stirring vigorously to combine without "cooking" the yolks.
• Incorporate the egg mixture into the saucepan and cook for another couple of minutes while stirring continuously. You should see the milk thicken to a nice, smooth consistency.
• Remove the lemon rind and cinnamon stick from the pan and pour the creamy pasta in a serving dish and allow to cool.
• Now you can decorate the top with cinnamon powder. You can feel free to get creative here, forming various patterns, like the traditional criss-crosses or writing whatever you wish!

Serve and enjoy!