Leche frita

600 ml milk
Half tsp cinnamon
Grated rind 1 lemon
6 tbsp cornflour
4 tbsp flour
Pinch of salt
150 g sugar
5 eggs
6 tbsp fine dried breadcrumbs mixed with 1 tbsp sugar

Lightly oil a 20-cm square baking tin or dish. Heat the milk with the cinnamon and lemon rind until nearly boiling, then strain it into a jug.

Sift the cornflour, one tablespoon of the flour and the salt into a bowl, stir in the sugar, add three of the eggs and beat it all together until smooth. Gradually whisk in the hot milk, then return it all to the saucepan.

Bring the custard to the boil, whisking constantly, and let it simmer for one minute, when it should be very thick and smooth. If it looks a bit lumpy, just beat it hard until it becomes smooth again. Pour the custard into the tin, spread it evenly and let it cool, then chill in the fridge for several hours or overnight.

Beat the remaining eggs, then put rest of the flour, the breadcrumbs and beaten eggs into separate shallow dishes. Turn the custard out on to a sheet of non-stick baking paper and cut it into nine squares.

Dust them with flour, dip them in the egg and dredge them with breadcrumbs, shaking off the excess, then egg and crumb them all again. Put them on a tray and chill for at least 30 minutes.

When ready to cook, heat some sunflower oil in a large pan and quickly fry three squares at a time, turning carefully until crisp and brown.

Drain on kitchen paper, cut the squares into triangles, arrange three triangles on each plate and serve with puréed or poached fruit. (Serves six)