Leche frita

Preparing the base:

1. 1Put a little milk in a glass and add the cornstarch.
2. 2Mix well until the cornstarch is fully dissolved.
3. 3Heat the rest of the milk with the orange and lemon peels, the cinnamon stick, the sugar, and the vanilla extract over low heat.
4. 4Simmer for about 5 minutes.
5. 5Remove the peels and cinnamon stick from the milk infusion, and strain the milk if needed.
6. 6Add the milk and cornstarch mixture, and stir constantly until thickened.
7. 7The texture should become creamy.
8. 8Pour the mixture into a dish and cover with plastic wrap in direct contact to prevent a skin from forming.
9. 9Let cool and firm up first at room temperature, then in the refrigerator for 6 hours, or ideally overnight.

Cooking:

1. 10Cut the mixture into portions of about 3 cm.
2. 11Heat the frying oil in a pan to 180°C.
3. 12Put the flour in a bowl.
4. 13In a second bowl, beat the eggs.
5. 14Coat the portions first in flour, then in egg, and fry until nicely golden.
6. 15Place them on a plate with paper towels to remove excess oil.
7. 16Mix sugar with a little cinnamon and coat the fried pieces in this mixture, then serve.