Prep Time: 30 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hour

Servings: 12



4 cups of (960ml) Milk, divided

1 Cinnamon stick

Lemon peel from 1 small lemon

1/2 cup of (100g) Sugar

pinch Salt

2/3 cup of (85g) Cornstarch

1 tsp Vanilla extract

  For coating and frying:

1/2 tsp Cinnamon powder

2 Eggs

oil for frying

1/2 cup of (100g) sugar

1/2 cup of (65g) Flour



Put 3 cups of Milk, a cinnamon stick, lemon peel, a pinch of salt, and sugar in a saucepan, and bring to a low simmer.

Mix the last cup of Milk with the cornstarch in a separate bowl. Mix until it’s smooth. Take the stick of cinnamon, and the lemon peel out of the hot Milk. Put the cornstarch mixture into the hot Milk and cook, stirring constantly, over low to medium heat until the mixture thickens.

Take it off the heat and mix in the vanilla extract.

Pour the mixture into a pan with parchment paper already in it. Warp with plastic wrap and cool at room temperature for at least 4 hours before putting it in the refrigerator.

Once it’s cold, cut it into squares.

To make the coating, beat two eggs in one bowl, put flour in another, and mix sugar and cinnamon in a third.

Coat milk squares with flour, then dip them in beaten eggs.

Fry in hot oil for about one to two minutes on each side until golden.

Place on a paper towel to drain, then roll in a sugar and cinnamon mix. Warm it up!