Prepare all the ingredients except those for coating and frying.

In a saucepan, add half of the milk along with the lemon peel, orange peel, and cinnamon stick. Heat over medium until it comes to a boil. Once it starts boiling, turn off the heat, cover, and let it steep for about 15 minutes.

Once it has thickened to a pudding-like consistency, turn off the heat.

Grease a small mold with oil.

Since this is a "recipe for two," use a small mold so the pieces you cut for frying will be thicker and more appealing. Pour the milk mixture into the mold.

Let it cool slightly, then cover with plastic wrap, pressing it directly onto the surface. Chill in the refrigerator for several hours, ideally overnight.

After chilling, get ready to fry.

Heat enough oil for frying. Carefully remove the set mixture from the mold.

Cut into medium-sized cubes with a knife, being careful not to break them.

Mix sugar and ground cinnamon on a plate.

Fry all the pieces, then drain excess oil on paper towels.

When they're no longer hot but still warm, roll them in the cinnamon sugar mixture to coat all sides.

Let cool completely, and they're ready to eat.

A real treat.

You can caramelize the tops with a kitchen torch for a nice presentation and a crunchy finish.

To make a larger batch, simply increase the ingredients proportionally.