Simmer the milk with the mint leaves and orange peel for 10 minutes. Remove from heat, let it sit, then strain. In a separate bowl, mix the sugar and cornstarch. Stir well, then add the infused milk all at once. Whisk until you have a smooth, lump-free cream. Return the mixture to medium heat and cook for 14 minutes, stirring, until it becomes very thick and dense. Spread the cream onto a greased tray (use oil or butter) and let it cool completely.

Once cooled, cut into squares, triangles, or rectangles. Dredge each piece in flour, then dip in beaten egg. Fry in hot oil until golden brown. Roll the fried pieces in a mixture of sugar and ground cinnamon. Serve cold.

Tip: Be sure to use the exact amount of cornstarch listed. Too much will make the dessert too firm after chilling, and too little may cause it to fall apart during frying.