Bring the milk, cream, vanilla, orange rind and cinnamon to a boil over low heat. Remove from the heat and let it cool down.
Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
Dissolve the cornstarch in 4 tbs of milk mixture, the stir it back into the remaining milk.
Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
Cool the custard and pour into 2 ramekins or cazuelas. Chill for 24 hours or overnight. When ready to serve sprinkle 1 tbs of the raw sugar over each ramekin and caramelize it. Serve immediately.