Divide the egg whites from yolks and place the egg whites in a container with a lid. Keep them in the refrigerator while you're working on the cream.
Beat the egg yolks with 3 tbsp stevia, ground vanilla, cinnamon, orange and lemon peel. When the eggs get fluffy, add lemon juice and keep beating.
Place the cream and butter in a deep pot and bring it to a boil.
Remove the cream and butter mixture from heat and start adding the egg yolk mixture. Keep whisking energetically and return on the stove but this time on very low temperature. Keep whisking!
Mix gelatine with 50 ml water and add to the mixture. Mix until the gelatine is completely dissolved. Remove from heat and add orange peel essential oil drops.
Pour the cream in the heat resistant glass or ceramic bowls. Place them in the refrigerator.
Using a high speed on your hand mixer beat the egg whites with 1 tbsp stevia and 1 tbsp lemon juice. Beat until the meringue becomes thick and firm.
Place the meringue mixture in a cake decorating syringe and create cups on top of each cream.
Using the flamethrower, treat each meringue until it gets slightly brown and creates a crust. (Alternatively, you can place the heat resistant bowls in the oven at 100ºC and use only the top heater. Wait until the tops get slightly brown and remove from the oven.
Serve well chilled.