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1
Put half of the milk in a pot, add the cinnamon stick and lemon peel and heat through without bringing to a boil. Once hot, remove from heat, cover, and set aside 20 minutes.
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2
Once the milk has cooled 20 minutes, pour it through a mesh colander to catch any chunks of cinnamon or lemon.
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3
Add the sugar to the milk, mix well, and simmer on low heat.
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4
In another bowl, mix together the cornstarch with the remaining milk.
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5
Whisk the cold milk into the hot milk little by little.
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6
Stir the milk occasionally at medium-low heat for 30 to 40 minutes until thickened. You will know it is done when you tilt the pot to the side until the mixture pools. Even out the pan again. If the mixture does not move or takes a long time to even out, it is ready.
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7
Place this batter in a greased container and refrigerate 2 to 3 hours.
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8
When you turn the batter out, it should be like gelatin. Cut in 5-centimeter thick sections. Coat each piece first in cornstarch, and then in beaten egg.
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9
Fry the milk cubes in hot oil. When golden, remove onto a piece of paper towel to drain.
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10
Coat each donut in a mixture of sugar and powdered cinnamon. Serve with vanilla ice cream.
