Infuse 3 cups (750 ml) of milk with the lemon peel and cinnamon stick. Add the sugar and let it simmer for about 2 more minutes. For a stronger flavor, let it sit overnight.

Dissolve the cornstarch in the remaining 1 cup (250 ml) of cold milk.

Combine both milk mixtures and strain.

Cook over low heat, stirring constantly, until it comes to a boil.

Pour into a greased dish, cover with plastic wrap, and let cool.

If chilling overnight, place in the refrigerator once cooled.

Unmold, cut into squares, coat with cornstarch and beaten egg, then fry in hot oil.

Transfer to a plate lined with paper towels, then coat with sugar and cinnamon.

If you want to add liquor, pour it on just before serving—Cointreau works very well.