Leche Frita

Infuse 700 ml of the milk with the cinnamon stick and lemon peel by heating to a simmer. Remove the aromatics.

Whisk the cornstarch and sugar into the remaining 100 ml cold milk until completely smooth. Whisk this slurry into the hot milk over medium heat, stirring constantly until it thickens to a very stiff, glossy paste that pulls away from the sides — about 5 minutes.

Pour into a greased square baking dish (about 20 x 20 cm) to a depth of 2 cm. Smooth the surface, press clingfilm on top, and refrigerate for at least 4 hours.

Turn out onto a board and cut into 6 x 6 cm squares.

Coat each square in flour, then beaten egg, then breadcrumbs. Work quickly — the custard will begin to soften.

Heat the sunflower oil to 180°C. Fry in batches of 3 for 1.5–2 minutes per side until deep golden. Drain briefly.

Dust immediately with cinnamon sugar and serve within 5 minutes while the contrast of hot exterior and cool custard interior is at its best.