Cinnamon leche frita

Wash the lemon and orange. Use a vegetable peeler to remove a few strips of zest from each, avoiding the white pith. Reserve 100 ml cold milk. Heat the remaining 400 ml with lemon and orange peel strips and cinnamon stick for about 5 minutes. As it starts bubbling add 60 g sugar and butter, stir and gently simmer for 2 minutes. Remove peels and stick.

Mix starch into the reserved cold milk and whisk with salt into hot milk. Gently cook for about 5 minutes, stirring constantly until very thick. Grease a 20 × 15 cm mould with 5 ml oil, pour in and smooth to about 2 cm depth. Cool for 30 minutes, cover and refrigerate for 240 minutes until firm.

Unmould cold and cut into about 16 pieces. Crack the eggs and beat them in a shallow bowl and put flour in another. Coat pieces in flour, shake off excess, dip in egg and drain. Mix the remaining 40 g sugar with ground cinnamon in another plate.

Heat the remaining 500 ml of oil for about 8 minutes to 175 °C in a saucepan about 15 cm across. The oil should cover the pieces without overflowing when they are added. Fry in small batches for about 2 minutes, turning until the coating is golden and set. Drain on kitchen paper for 5 minutes, then roll the warm pieces in cinnamon sugar.