500 ml. milk
500 ml. cream (half and half)
200 gr. of flour
150 gr. of sugar
Egg to batter
Flour to batter
Sugar to batter
Cinnamon to batterMethod
In a saucepan or casserole dish that allows us to beat with comfort we add milk, cream, flour, sugar, vanilla and lemon zest. We put it on the stove to heat and with the beater we begin to stir so that all the ingredients mix well, and until it begins to boil.
Then we remove checking that it has no lumps and is finished.
After being cooked, we must pour it in a container to be squared or rectangular (we grease container first with butter so that it does not stick). The size of it should allow us to remain a height of less than 1.5 centimeters.
When it is cold we will see that it has become solid, then cut it into squares, rectangles, rhombuses, as we like and after passing them through beaten egg we fry it in abundant oil.
When we take the pieces from the oil we will place them on absorbent paper towel to drain some of the oil, then we sprinkle with sugar and a little cinnamon that we will see disappear as it melts into the fried milk.
You can eat when the chunks are still warm or wait until they cool down if you have enough patience.