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1
In a saucepan, over medium heat, combine the cinnamon stick, lemon peel, 3/4 cup of the sugar, and 2 1/2 cups of milk.
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2
Bring to a simmer and cook for 30 minutes.
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3
Remove the cinnamon stick and lemon peel.
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4
In a small mixing bowl, combine the remaining milk and the cornstarch.
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5
Whisk well.
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6
Slowly whisk the cornstarch mixture into the hot milk mixture.
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7
Bring to a boil and cook for 8 minutes, whisking constantly.
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8
Remove from the heat and pour into a greased 8-inch baking dish.
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9
Cool completely.
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10
Cover and refrigerate until well chilled.
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11
Cut the custard into 2-inch triangles.
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12
Combine the remaining 1/4 cup sugar and cinnamon.
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13
Mix well.
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14
Dredge the triangles in the flour, coating completely.
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15
Dip each triangle in the egg wash, letting the excess drip off.
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16
Dredge the custards back into the flour, coating completely.
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17
In a large saute pan, over medium heat, add the oil.
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18
Lay the triangles in the hot oil and pan-fry until golden on both sides, about 3 minutes.
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19
Remove and drain on paper towels.
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20
Season with the cinnamon sugar mixture.
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21
Repeat the above process with the remaining triangles.
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22
Serve warm.
