Fried custard (leche frita)

Ingredients

• 500 ml (2 cups) milk
• ½ lemon, zest peeled into strips
• 6 egg yolks, plus 2 eggs, lightly beaten
• 260 g caster sugar, plus 150 g (⅔ cup), to dust
• 75 g (½ cup) cornflour
• 2 tbsp lemon juice
• 1½ tsp ground cinnamon
• vegetable oil, to deep-fry
• 100 g (⅔ cup) plain flour

Infusing time 10 minutes

Chilling time 3 hours

Instructions

1. Place milk and lemon zest in a small deep saucepan over medium heat for 5 minutes or until just starting to simmer. Remove from heat and stand for 10 minutes to infuse. Grease and line a 15 cm x 15 cm x 6 cm heatproof container with plastic wrap.
2. Strain infused milk, removing zest. Whisk together egg yolks and 110 g sugar in a large bowl, then whisk in cornflour. Gradually pour over the infused milk, whisking constantly until combined.
3. Pour mixture into a clean saucepan. Add lemon juice, then cook over medium heat, stirring constantly with a wooden spoon and scraping the sides and base of the pan, for 4 minutes or until thickens. If it appears slightly lumpy, use a whisk to remove lumps. Keep stirring for 1 minute or until thick and smooth. Immediately transfer to the lined  container and cover with plastic wrap so it touches the surface of the custard. Cool to room temperature, then refrigerate for 3 hours to set.
4. Turn custard out and cut into 5 slices, then cut each slice into 3 pieces. Combine remaining 150 g caster sugar and cinnamon in a bowl and set aside.
5. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
6. Place lightly beaten eggs and plain flour into separate shallow bowls. Dip custard squares in egg to coat, draining off excess, then carefully coat in flour. Working in 3 batches, fry custard squares for 2 minutes or until light golden. Remove with a slotted spoon and drain on paper towel. Roll in cinnamon sugar while hot and serve warm.