Gently peel the lemon so you don’t include the white pith. Add the lemon peel, sugar, cinnamon stick, and ¾ of the milk to a pan on high heat.

As soon as you see bubbles start to form, turn the heat to medium and let gently heat for 15 minutes on a low simmer.

In the meantime, pour the remaining milk (about a cup) into a mixing bowl and add the cornstarch and vanilla and whisk well.

Grease a large rectangular container.

When the 15 minutes is up for your milk on the stove, strain it into a larger pan and add the cornstarch and milk mixture.

Put it over medium heat and stir continuously with your whisk until it thickens and becomes a creamy consistency.

Pour the mixture into your greased container, cover with plastic film, and press down to even the mixture.

Put it in the fridge and leave it for at least 8 hours.

Take your milk mixture out of the fridge and cut it into squares (approximately 2 inches / 5 cm a side).

Crack your eggs into a dish and whisk with a fork or whisk so the whites and yolks have blended.

Arrange a plate with flour, the egg mixture in a bowl beside it.

Pour some olive oil into a frying pan so it’s about 1 inch/2.5 cm high and heat on high heat.

Once it’s hot, take a square and cover it in egg and flour, then put into the pan and fry on one side until golden, then flip. Do this for all the squares (you may need to do it in a couple of batches).

When a square is golden, remove it and put it onto a paper towel-lined plate.

Mix some sugar and ground cinnamon and put onto a flat plate (to coat the squares).

When the squares have cooled enough to handle with your hands, coat them in the sugar and cinnamon mix.