Mix the cornstarch with the water until fully dissolved, and set aside.

In a small saucepan over medium heat add the milk, cinnamon stick, and orange zest. Stir and bring the mixture to a simmer, cook for 8-10 minutes.

Remove from heat.

In a separate bowl beat the eggs with the sugar until light and creamy.

Add the heavy cream and continue to beat until fluffy and airy. After that, add the cornstarch slurry,, and beat until fully combined.

Slowly and gradually, pour the hot milk mixture over the egg mixture, stirring constantly until fully incorporated.

Return the mixture to the saucepan over medium-low heat and cook for about 10 minutes or until thickened.

Pour into shot glasses and refrigerate for 3-4 hours before serving.