• 1 pint milk (lactose free)
  • 75 grams cornmeal
  • 75 grams sugar
  • lemon peel
  • cinnamon
  • 1 egg yolk
  • flour
  • egg
  • mild olive oil
  • cinnamon powder
  • sugar


  1. In a saucepan, heat milk, lemon peel and cinnamon stick and bring to a boil.
  2. Once milk is infused, remove 1/2 cup of milk and refrigerate until cool.
  3. Whisk cornstarch into cool milk until dissolved.
  4. Pour mixture back into saucepan with remaining milk.
  5. Add sugar and cook over low heat until mixture thickens, stirring constantly.
  6. Remove from heat and let cool.
  7. Add egg yolks to milk mixture, stirring constantly.
  8. Pour into container so that mix is about 1 cm (approximately 1/3 inch) thick.
  9. Cover and refrigerate until completely cool and set, about 8-12 hours.
  10. Tip: Prepare the night before or in the morning for the afternoon meal.
  11. When ready to fry, cut milk mixture into portions.
  12. Dust portions with flour, dip in egg and deep fry in plenty of hot oil.
  13. Place cooked portions on paper towel to drain.
  14. Immediately coat with cinnamon sugar and serve hot.
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