Peel the lemons, trying to get just the yellow part of the skin and none of the white pith. You can remove any white bits with a butter knife or a spoon. The white part is what can make the infused milk bitter, so that’s why we
want to remove as much of it as we can.

To a pot, add 3 cups of milk, lemon peel, and cinnamon stick. Set it over medium heat until it just about starts to boil (for me, about 10 minutes).

Turn the heat off and remove the lemon peel and cinnamon stick.

To a bowl, add the cornstarch and the remaining 1 cup of milk, and stir.

Add the cornstarch-milk mixture to the hot milk with a pinch of salt, vanilla, and sugar to the infused milk and set on medium-low heat, and cook until the mixture is thickened (about 15 minutes). You want to have a thick ribbon-like consistency to the milk mixture.

Grease a rectangular dish/container (with a touch of the frying oil) and/or add baking (non-stick) paper. Pour the milk into it. You should have at least a 1-inch thickness. I used a roughly 9×6-inch baking dish, but you can use anything you have on hand that’s approximately those dimensions or a bit smaller.

Cool down in the fridge, preferably overnight or for at least about 4 hours.

Cut it into 12 squares.

Beat the eggs in a bowl.

Coat the squares first in flour and then in egg.

To a pan, over medium heat, add the oil. Once the oil is ready, fry the squares in oil for about 2 minutes on each side and then remove them to a plate covered with paper towels.

To a bowl, add the sugar and cinnamon and mix. Then, coat the fried milk pieces in the cinnamon-sugar mixture.