In a saucepan, heat 3 1/3 cups milk (800 ml) with the citrus peels and cinnamon sticks until it comes to a boil, then let it steep for a few minutes.

In a separate bowl, mix the cornstarch with 3/4 cup milk (200 ml).

Return the mixture to the saucepan over medium heat. Add the sugar and stir constantly until the mixture thickens and solidifies.

Remove the chilled custard and cut it into cubes.

Place the fried cubes on a plate lined with paper towels to drain excess oil. (In the photo, the gluten-free version is coated with cornstarch.)

Sprinkle with a mixture of sugar and ground cinnamon.

Two years later, I made it again for a family party.