- 4 cups (1 litre) full cream milk
- strips of lemon rind from 1/2 lemon
- 1 cinnamon quill
- 6 egg yolks
- 3/4 cup caster sugar
- 4 tablespoons cornflour
- oil for frying
- 2 eggs, beaten
- flour for coating
- 1/2 cup sugar
- 2 teaspoons cinnamon
Line a 20cm square dish with plastic clingfilm.
Place the milk, lemon rind and cinnamon in a small saucepan, bring to the boil and then remove from heat and allow to sit and flavours infuse.
Meanwhile whisk egg yolks and caster sugar until pale and creamy. Mix in cornflour and then strain the infused milk into the bowl while continuing to whisk.
Transfer the custard mixture to a clean saucepan and simmer over a moderate heat, stirring, for 5 minutes or so until the custard thickens. If any lumps appear then whisk until the mixture is smooth.
Pour the mixture into the lined dish and refrigerate for a few hours or overnight, until set.
Prior to serving, cut custard into squares.
Whisk the 2 eggs in a shallow bowl, place flour in another and combined cinnamon and sugar in another.
Heat oil in a large frying pan to a depth of .5cm.
Dip custard into whisked egg and then dust with flour. When oil is hot quickly pan fry custard until golden on both sides. Transfer to a the cinnamon and sugar mixture and turn to coat.