Authentic home cooking from Spain, with US measurements. 
Open in Cookpad AppSteps
- 1
Use a vegetable peeler to cut strips of orange and lemon peel.
- 2
Set aside 1 cup (about 240 ml) of the milk. Pour the remaining milk into a saucepan. Add the lemon and orange peels, cinnamon stick, and sugar. Heat the saucepan over medium heat. When the milk starts to boil, lower the heat and let it simmer gently for 10 minutes to infuse the flavors. After 10 minutes, remove the saucepan from the heat.
- 3
Add the cornstarch to the reserved milk and stir until completely dissolved. Mix in the vanilla extract.
- 4
Strain all the infused milk into a separate pot and add the milk with dissolved cornstarch. Mix well and cook over medium heat, stirring constantly, until the mixture thickens and becomes very creamy. Remove from the heat.
- 5
Pour the mixture into a tray, cover with plastic wrap to prevent a skin from forming, and let it cool completely. First let it cool at room temperature, then refrigerate overnight.
- 6
Cut the custard into portions of your desired size with a knife. Carefully remove the pieces from the tray.
- 7
Prepare one plate with flour and another with beaten eggs.
- 8
Heat plenty of oil in a skillet. Dredge each piece of custard first in flour, then in beaten egg. Fry the pieces in the hot oil, turning them until golden brown on all sides. Transfer to a plate lined with paper towels.
- 9
Blot off any excess oil with a paper towel, then coat each piece in a mixture of sugar and ground cinnamon.
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