In a saucepan, combine 1 2/3 cups milk (400 ml), sugar, cinnamon stick, vanilla extract, and lemon peel. Stir to mix.

When it comes to a boil, turn off the heat, cover, and let it sit for 10 minutes.

In a separate bowl, mix the remaining 1/3 cup milk (100 ml) with the cornstarch. Stir well until smooth.

After 10 minutes, return the saucepan to medium heat. Add the milk and cornstarch mixture, whisking constantly until it thickens.

Once thickened, spread the mixture onto plastic wrap in a dish, about 1/2 inch thick. Cover completely with plastic wrap to prevent a skin from forming.

Let it cool to room temperature, then refrigerate for about two hours.

Preheat the oven to 430°F (220°C).

Once the mixture is cold and firm, cut it into squares with a knife.

Place flour in one bowl and beaten eggs in another.

Coat each square first in flour, then dip in beaten egg.

Arrange the coated squares on a baking sheet lined with parchment paper. Sprinkle with a mixture of cinnamon and sugar to taste.