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