Ingredients

3½ cups milk (850 ml)

¼ cup powdered sugar (30 grams)

2 egg yolks from large eggs

scant ⅓ cup corn starch (45 grams)

little over ⅓ cup all-purpose flour (45 grams)

pinch of salt

2 lemons, zest peeled and chopped (no white part)

1 orange, zest peeled and chopped (no white part)

2 cinnamon sticks

2 tbsp butter (30 grams)

2 tsp vanilla extract or vanilla bean paste

½ tsp orange bakery emulsion (optional)

½ tsp lemon extract or oil (optional)

½ cup corn starch (for coating)

3 whole eggs (for coating)

1½ cups oil (for frying)

2 tsp ground cinnamon

1 cup granulated sugar (200 grams)

Instructions

Step 1: In a medium saucepan, combine 3/4 of the milk (600 ml), lemon zest, orange zest, and cinnamon sticks. Bring to a gentle boil. Reduce heat and simmer for 5-10 minutes, stirring occasionally. Remove from heat and let steep for 15 minutes.

Step 2: Strain the infused milk through a fine mesh sieve into a bowl, discarding the zest and cinnamon sticks. Check the volume; if less than 600 ml, add the difference to the milk mixture in the next step.

Step 3: In a separate bowl, whisk together the remaining milk (250 ml), egg yolks, corn starch, flour, powdered sugar, and a pinch of salt until smooth.

Step 4: Pour the egg and starch mixture into the warm infused milk in the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles appear on the surface. Continue cooking for 2-3 minutes more to fully cook the custard.

Step 5: Remove the saucepan from heat and stir in the vanilla extract or vanilla bean paste, as well as the optional orange and lemon flavorings if using. Mix well.

Step 6: Butter an 8×8 inch pan and pour the custard mixture in. Spread evenly and cover with plastic wrap. Refrigerate until fully set and cooled.

Step 7: Once set, turn the custard block onto a cutting board and slice into cubes or bars.

Step 8: In a small bowl, mix granulated sugar and ground cinnamon. Set aside.

Step 9: Heat oil in a small saucepan over medium heat for frying.

Step 10: Whisk the 3 whole eggs in a dish. Dip each custard piece first into corn starch, then into the egg wash, and carefully fry in hot oil for about 2 minutes on each side until golden brown.

Step 11: Remove fried pieces and drain on paper towels. Immediately toss them in the cinnamon sugar mixture to coat evenly.

Step 12: Serve warm or at room temperature for best flavor.

Tips & Variations

For a richer flavor, use whole milk or add a splash of cream to the custard.

Freshly grated lemon and orange zest intensify the citrus notes compared to dried zest.

Adjust cinnamon in the sugar coating to taste, or add a pinch of nutmeg for a warm twist.

Use a neutral oil with a high smoke point, like vegetable or sunflower oil, for frying.

To make it gluten-free, substitute flour with more corn starch or a gluten-free flour blend.

FAQs

Can I prepare the custard in advance?

Yes, the custard can be made and refrigerated until firm, then cut and fried when ready to serve.

What if the custard is too runny?

Make sure to cook the mixture until it thickens and forms bubbles on the surface, stirring constantly. If still runny, add a little more corn starch mixed with cold milk and cook a minute longer.