Start preparation the night before serving or several hours in advance.
1 liter (4 cups, 1 3/4 pints) milk
Peel of 1 lemon
1 cinnamon stick
6 egg yolks
6 tablespoons granulated sugar
4 tablespoons cornstarch
Flour for dusting
2 beaten eggs
Oil for frying
Cinnamon and sugar for
Optional: strawberry jam
In saucepan combine milk, lemon peel and cinnamon. bring to boil. Lower heat
and simmer 10 minutes. Set aside.
In another large, saucepan, beat egg yolk s until lemon colored. Beat in 6 tablespoons
sugar, then cornstarch. Stir in few tablespoons of hot milk, then gradually stir
in the rest. Cook over moderate heat, stirring constantly, about 4 minutes or until
thickened. Discard lemon peel and cinnamon stick. Pour into a large greased, rectangular
pan and cool. Refrigerate several hours or overnight.
Cut into small squares. Dust with flour and dip into beaten egg.
Heat oil and fry until brown on all sides. Drain.
Dust with a mixture of sugar and cinnamon.
Just before serving, sprinkle with powdered sugar. If you wish, serve with strawberry