Spanish fried milk (Leche frita)

1. Bring most of the milk to the boil with the cinnamon stick and a strip of lemon peel and leave to stand for 10 minutes; remove the flavourings.

2. Mix the cornflour smoothly with the remaining cold milk and 100 g sugar, pour into the hot milk and cook over low heat, stirring constantly, for 5-7 minutes until you have a very thick, glossy cream.

3. Pour it 2 cm deep into an oiled tin of about 20×20 cm, smooth the top and, once cool, chill for at least 4 hours (or overnight) until completely firm.

4. Cut the firm cream into 4-5 cm squares and coat in flour, then in beaten egg.

5. Heat oil 2 cm deep in a frying pan and fry the squares over medium heat for 1-2 minutes on each side until golden; drain on kitchen paper.

6. While still warm, roll them in the remaining sugar mixed with a pinch of ground cinnamon and serve lukewarm.

Tip: The secret is a very thick cream – if it's soft, it will run when fried, so cook it boldly and let it set properly.