Heat 3 1/3 cups of the milk (800 ml) with sugar, orange peel, lemon peel, and the cinnamon stick. When it comes to a boil, remove the lemon and orange peels and the cinnamon stick. Blend the peels with a little milk until smooth, then add them back into the milk.

In a bowl, mix the remaining 3/4 cup milk (200 ml) with the cornstarch, egg yolks, and anise extract. Whisk well to avoid lumps.

Add this mixture to the hot milk, stirring constantly to prevent lumps. Cook until it boils, then remove from heat and beat well. Spread the mixture in a large dish and let it cool completely.

Once the mixture is cold, cut it into small squares with a knife. Coat each square first in flour, then in beaten egg.

Heat olive oil in a skillet and fry the squares in hot oil until golden brown. Place them on a plate lined with paper towels to drain excess oil. Transfer to a serving dish and sprinkle with sugar and ground cinnamon.

Hope you enjoy it!