Add 3 cups of milk into a sautee pan, add in 1 cinnamon stick, 4 lemon peels and heat it with a medium heat, once it comes to a light boil turn off the heat

While the milk infusing, add 1 cup of milk into a bowl, start slowly adding in ½ cup corn starch while you whisk it all together

Grease a 10 inch by 6 inch casserole dish with 1 tsp of sunflower oil, making sure to brush it all over

After infusing the milk in the pan for 20 minutes, remove the lemon peels and the cinnamon stick, heat it with a low-medium to medium heat, pour in the 1 cup of milk that has been whisked with the corn starch and start whisking everything together, at the same time start slowly adding in ½ cup granulated sugar while you continue to whisk, once all the sugar has been incorporated continue to whisk for 20 to 25 minutes, or until you reach a thick and creamy texture

Transfer the thickened milk mixture into the greased casserole dish and let it cool off, then cover with saran wrap and add to the fridge for at least 2 hours so the milk mixture can harden up

After a couple hours remove the casserole dish from the fride, place a cutting board over the casserole and invert (this is an easy way to remove the milk mixture from the casserole without breaking it), cut the milk mixture into 1 ½ inch by 1 ½ inch squares

Add ½ cup corn starch to one bowl and crack 2 eggs into another, beat the eggs, to coat each milk square, dust it off in the corn starch and then into the egg wash, as you finish each one add into a plate with parchment paper

Heat a small fry pan with a medium heat and add in ½ cup sunflower oil, after 4 minutes and the oil is hot, start adding the coated milk squares into the pan in a single layer, cook in batches to not over-crowd the pan, cook for 45 to 60 seconds per side, transfer to a plate with paper towels

For the final touch, dust off the fried milk squares in a bowl with ¼ cup granulated sugar + ½ tsp cinnamon powder, add to a serving dish and sprinkle with lemon zest, serve at once, enjoy!