Peel the lemon and reserve.
Connect the hand Blender Attachment to power handle.
Fit the blade to the chopper bowl
Add the first three items of Ingredients 1 (lemon peel, milk, cinnamon) into the large saucepan.
Place over a medium-high heat until steaming.
Do not allow to boil.
Remove from the heat and set aside to infuse for 10 minutes.
Add the first two items of Ingredients 2 (milk, cornflour) into a jug.
Blend until incorporated and set aside.
Remove the hand Blender Attachment, fit the Whisk.
Add the next three items of Ingredients 2 (yolks, icing sugar, vanilla) into the beaker.
Whisk until pale and frothy.
Transfer the cornflour mixture from the jug into the beaker.
Whisk until thoroughly combined.
Retrieve the saucepan containing the infused milk.
Discard the lemon peel and cinnamon stick.
Place the saucepan over a medium heat until begins to steam and then remove from the heat.
Transfer the egg yolk mixture from the beaker into the saucepan.
Whisk at low speed until smooth.
Place the saucepan back over a medium heat.
Stir continuously with a wooden spoon until the mixture thickens.
Strain the custard into a jug.
Pour the mixture into the serving bowls and let cool to room temperature.
Cover with cling film.
Refrigerate until ready to serve.
Add the first six items of Ingredients 3 (apricots, cherries, orange peel, almonds, cinnamon, brandy or rum) into the chopper bowl.
Pulse until roughly chopped and set aside.
Remove the chilled custard from the fridge.
Remove the cling film.
Top each dessert with a spoonful of the chopped fruit and nut mixture.
Alternatively, you can fold the chopped fruit and nut mixture through 500 ml of whipped cream and serve alongside the natillas.