LECHE FRITA:
Serves 6-8

3 cups milk
1 cinnamon stick
peel of 1 lemon
1/4 cup cornstarch
1/4 cup flour
10 Tb.sugar
2 tsp. cinnamon
Mild olive oil for frying
Flour for coating
2 eggs, lightly beaten with
1 tsp. water

Bring 2 1/2 cups of the milk to a boil in a saucepan with the cinnamon stick and lemon peel.

Grease an 8 inch square baking pan. In a large bowl, combine the cornstarch, flour, and 6 tb. of the sugar. Gradually stir in the remaining 1/2 cup cold milk. Return this mixture to the saucepan and cook for about 15 minutes over a medium flame, stirring constantly, until the custard is thickened and just begins to bubble. Pour the custard directly into the baking pan and cool 5 minutes. Do not stir. Chill several hours or preferably overnight until the custard is firm.