How to Make Fried Milk

What do you need

For fried milk:

1 liter of milk;
2 long strips of orange zest (no white veins);
3 long strips of lemon zest (no white veins)
1 cinnamon stick;
3 egg yolks;
100 g sugar;
100 g corn starch;
20 g butter + for lubrication;
some vanilla essence.

For breading and frying:

a few tablespoons of flour;
1-2 eggs;
vegetable oil - for frying;
80 g sugar;
1 teaspoon ground cinnamon

In a saucepan, heat 750 ml of milk over moderate heat, not boiling. Add strips of orange and lemon zest and cinnamon stick. Remove the mixture from heat, cover and let it brew for 30 minutes.

Put the yolks in a bowl, add sugar and beat with a whisk for about 2 minutes, until the mixture lightens a little. Dissolve the starch in the remaining 250 ml of cold milk. Pour into the egg mixture and whisk thoroughly until smooth.

Remove the zest and cinnamon stick from the milk. Pour in the egg mass and put the pan over moderate heat again. Stir constantly with a whisk until thickened.

Turn off the fire. Add butter and vanilla essence and mix thoroughly. Grease a wide baking dish with butter, add the milk mass and flatten. The layer should be about 1 centimeter thick.

Cover the surface of the mass with foil and leave to cool for 30 minutes. Then put the mold in the refrigerator for at least 4 hours, and preferably overnight.

Take out the frozen mass and cut into medium pieces. Dip them gently in flour and then in beaten eggs.

Heat the oil well over medium-high heat in a deep saucepan or skillet. There should be enough oil so that the pieces can float freely. Spread out three to four pieces and fry for 1 minute until golden brown. Place on a paper towel to drain off excess grease.

Combine sugar and cinnamon. While the fried milk is still hot, roll in the cinnamon sugar mixture on all sides.

The dessert will be delicious both warm and cold.