|70 grams||maizena (cornflour)|
|peel of 1 small lemon|
|peel of ½ orange|
|knob of butter|
|2 mediums||eggs, beaten|
|oil (for frying)|
|1 cup||fine breadcrumbs|
|sugar, mixed with ½ tsp cinnamon po; wder|
Mix together the eggs, yolks, sugar and maizena (cornflour). Meanwhile, heat the milk together with the orange and lemon peel and cinnamon stick until it begins to boil. Remove from the heat and leave to sit for about 5 minutes to cool. Now strain the milk into the egg mixture and stir well.
Pour all this back into the pot and put back on the heat, stirring constantly until the custard thickens. Reduce the heat, stirring constantly, and cook for another 3-4 minutes.
Now pour the thickened mixture into a lightly greased 8-inch (20-cm) cake tin, spreading it to a thickness of 1 inch (2.5cm). Allow to cool before putting it into the fridge to chill for a few hours.
Make the coating now by beating the eggs with 2 tbsps water in a large shallow bowl. Start heating the oil (about 1 inch / 2.5cm depth) in a large frying pan. When firm, turn out the custard onto a plate or board and cut into 1-inch (2.5cm) thick squares or slices. Dip the custard pieces into the egg mixture then toss them in breadcrumbs. Now fry these, a few at a time, in the hot oil until they turn golden. Remove to a serving plate and sprinkle over the sugar/cinnamon mix.
Serve hot or cold.
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