LECHE FRITA (FRIED CUSTARD SQUARES)  1 liter/1.75 pints milk peel of 1 lemon 1 cinnamon stick 6 egg yolks 6 tbsp sugar 4 tbsp cornstarch flour for dusting 2 beaten eggs oil for frying cinnamon and icing sugar for dusting In saucepan combine milk, lemon peel and cinnamon, bring to boil. Lower heat and simmer 10 minutes.  Set aside. In another large saucepan, beat egg yolks until lemon coloured. Beat in 6 tablespoons sugar, then corn starch.  Stir in few tablespoons of hot milk, then gradually stir in the rest. Cook over moderate heat, stirring constantly, about 4 minutes or until thickened. Discard lemon peel and cinnamon stick. Pour into a large greased, rectangular pan and cool.  Refrigerate several hours or preferably overnight. Cut into small squares. Dust with flour and dip in beaten egg. Heat oil and fry until brown on all sides. Drain. Dust with a mixture of sugar and cinnamon.  Just before serving, sprinkle with icing sugar.