← Nouns Cooking · Spanish

Ingredients

• 750 ml whole milk
• 1 strips of peel from 1 lemon
• 1 Cinnamon stick
• 110 g Sugar
• 90 g Cornflour (cornstarch)
• 50 g plain flour
• 2 Eggs, beaten
• 300 ml mild olive or sunflower oil
• 4 tbsp sugar, for coating
• 1 tsp ground cinnamon

Method

1. Lightly oil a 20 cm square dish. Heat 600 ml of the milk with the lemon peel and cinnamon stick until just bubbling, then turn off the heat and infuse for 10 min.
2. Whisk the sugar and cornflour into the remaining cold milk until smooth. Remove the peel and cinnamon from the hot milk, then whisk in the cornflour mixture.
3. Cook over medium-low heat, whisking constantly, for 5–6 min, until very thick and glossy and it no longer tastes floury. Pour into the dish, smooth the top and cool, then chill for at least 4 hours until firm.
4. Cut the custard into 5 cm squares. Mix the coating sugar and cinnamon on a plate.
5. Heat the oil in a frying pan over medium-high heat. Dust each square in flour, dip it in egg and fry in batches for 1–2 min a side, until golden.
6. Drain briefly on kitchen paper, then roll in the cinnamon sugar while still warm. Serve warm or at room temperature.

Tips

• A firmly set custard is the key: if it is soft, chill it overnight or pop the squares in the freezer for 20 min before coating.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Foods & Wines from Spain Directo al Paladar