The first thing we are going to do is measure 400 ml of milk, from which we are going to remove a glass that we need cold. We heat the rest in a casserole along with 200 ml of condensed milk, a cinnamon stick and a bit of lemon rind, the same seasonings we would use to make French toast. As soon as it starts to boil, turn off the heat, strain the infused milk and we reserve it.
Now, in a large bowl, pour 65 grams of refined corn flour (cornstarch), add the glass of cold milk and stir well with a manual whisk. Then we add the rest of the hot milk and mix it well until there are no lumps. We heat this mixture again in the same casserole, over low heat, until the milk reduces a little and the mixture thickens.
It is important to heat slowly and not stop stirring, to prevent the milk from sticking to the saucepan, but also so that the flour cooks well. This can take about 15 minutes. We have to achieve a texture similar to that of a cream, only then can we pour the mixture into a bowl that we are going to put in the fridge so that the milk solidifies completely, which will take about four hours (although we can leave it for a day for other).
Once this time has passed, we take the fountain out of the fridge, cut the milk into squares and we pass it through flour and, later, beaten egg, before frying it in abundant hot oil. We are removing them on absorbent paper and we serve decorating the plate with a little icing sugar, ground cinnamon and some mint leaves.
