Serves 6 to 8
Whisk the starch, milk, sugar, and almond extract together. Cook in a saucepan, whisking constantly until to prevent sticking, until thickened but creamy (the custard should have the consistency of bechamel).
Remove the lemon peel. If desired, put a small spoonful of marmalade in the bottom of each glass. Divide custard among glasses. Garnish with a piece of candied orange peel, a dusting of cinnamon, and a sprinkling of pistachios. Let cool.