In a saucepan, bring half of the milk to a boil with the sugar, cinnamon stick, and lemon peel.

In the remaining milk, dissolve the cornstarch, stirring well. Once the milk is boiling, remove the lemon peel and cinnamon stick, then add the milk with the dissolved cornstarch. Stir well and cook until the mixture thickens to a consistency similar to béchamel sauce. Let it cook for a few more minutes, then remove from heat and add the butter. Stir until the butter melts completely.

The next day, cut the set mixture into squares. Dredge each square in flour, then dip in beaten egg.

Fry the squares in hot oil on both sides until golden brown. Place them on paper towels to remove excess oil.

In a cup or small bowl, mix some ground cinnamon with sugar and sprinkle over the fried leche frita. Enjoy!