Traditional Spanish fried milk
Use a pot to heat the milk with the cinnamon and lemon. Stir throughout and bring to boil. Then set aside with a lid on for 15-20 min for the milk to infuse.
Remove the cinnamon sticks (if used) and the lemon peel. Stir the sugar in and leave milk to cool down to fridge or at least room temperature.
In a bowl mix a third of the cold milk with the corn starch until smooth. Then mix with the rest of the milk in a clean pot and place over medium-low heat. Stir throughout until the milk has significantly thickened and hardly drops of a spoon. This can take 15-20 minutes.
Pour the hot thickened milk into the mould, extending it evenly. Then leave to cool in the fridge for at least a couple of hours.
Prepare 3 bowls, one with the beaten eggs, one with white flour (or corn starch) and one with a mixture of sugar and cinnamon.
Cut the thickened milk into rectangular pieces (about 6cm long) and roll each piece in flour (or corn starch), then egg and flour again. If making the vegan option, roll in flour only.
Bring sunflower oil to medium heat in a pan and fry a couple of pieces of thickened milk at a time until golden brown. Then remove and place over a plate with kitchen towel to absorb excess oil.
Before the pieces of fried milk get cold, dip them into the sugar and cinnamon mixture.
Serve warm or cold.
For a Gluten-free option use corn-starch only.