Instructions

- Add 3 cups of milk into a saute pan, add in 1 cinnamon stick, 4 lemon peels and heat it with a medium heat, once it comes to a light boil turn off the heat

- While the milk infusing, add 1 cup of milk into a bowl, start slowly adding in 1/2 cup corn starch while you whisk it all together

- Grease a 10 inch by 6 inch casserole dish with 1 tsp of sunflower oil, making sure to brush it all over

- After infusing the milk in the pan for 20 minutes, remove the lemon peels and the cinnamon stick, heat it with a low-medium to medium heat, pour in the 1 cup of milk that has been whisked with the cornstarch and start whisking everything together, at the same time start slowly adding in 1/2 cup granulated sugar while you continue to whisk, once all the sugar has been incorporated continue to whisk for 20 to 25 minutes, or until you reach a thick and creamy texture

- Transfer the thickened milk mixture into the greased casserole dish and let it cool off, then cover with saran wrap and add to the fridge for at least 2 hours so the milk mixture can harden up

- After a couple hours remove the casserole dish from the fridge, place a cutting board over the casserole and invert (this is an easy way to remove the milk mixture from the casserole without breaking it), cut the milk mixture into 1 1/2 inch by 1 1/2 inch squares

- Add 1/2 cup cornstarch to one bowl and crack 2 eggs(optional) into another, beat the eggs, to coat each milk square, dust it off in the cornstarch and then into the egg wash, as you finish each one add into a plate with parchment paper

- Heat a small fry pan with a medium heat and add in 1/2 cup sunflower oil, after 4 minutes and the oil is hot, start adding the coated milk squares into the pan in a single layer, cook in batches to not overcrowd the pan, cook for 45 to 60 seconds per side, transfer to a plate with paper towels

- For the final touch, dust off the fried milk squares in a bowl with 1/4 cup granulated sugar + 1/2 tsp cinnamon powder, add to a serving dish and sprinkle with lemon zest, serve at once, enjoy!