Take 3 cups of milk and set aside ½ cup for later. Pour the remaining 2½ cups of milk into a deep saucepan over the stove.

Add 2 cinnamon sticks and rind from half a small lemon to the saucepan.

Stir with a spoon and cook the milk on medium-high heat until the milk comes to a boil.

Once boiling, add ½ cup of sugar to the milk and stir until dissolved completely.

Reduce the heat to medium-low and let the milk simmer for another 15 minutes. Stir frequently to prevent burning.

In a separate bowl, mix the ½ cup of reserved milk with ½ cup of cornflour. Use a spoon to mix the slurry until smooth.

Remove the cinnamon sticks and lemon rinds from the milk.

Pour the cornflour slurry into the hot milk while stirring continuously.

Increase the heat to medium and keep stirring until the milk thickens into a pudding-like consistency. After

Grease a dish with butter and pour the thickened milk into it.

Smooth the top with a spatula and tap the dish lightly to remove air bubbles.

Once chilled, take the pudding out of the fridge and use a knife to loosen up its edges.

Place a plate over the dish and turn it upside down. Cut the pudding into small rectangular pieces.

In a small bowl, add ¼ cup of all-purpose flour.

In another bowl, crack 1 egg and whisk it with a spoon.

In a separate dish, mix 3 tbsp of sugar with ½ tsp of cinnamon powder.

Heat oil in a pan over high heat, then reduce it to medium heat once hot.

Toss the pudding pieces first into the flour mixture and then into the egg mixture to coat on all sides.

Place the coated pieces into the hot oil and fry them until golden brown. Reduce the temperature to medium while frying to ensure even cooking.

Flip the pudding once one side is done. Transfer the fried milk to a plate lined with a kitchen towel to drain excess oil.

Toss the fried milk pieces in the cinnamon sugar mixture.

Serve and enjoy the warm and crispy, golden Spanish leche frita dessert, aka fried milk!