750 ml (3 cups) milk1lemon, finely grated rind only130 gmwhite sugar, plus extra for dusting1vanilla bean, split and seeds scraped110 gmbutter, coarsely chopped, plus extra for greasing200 gmplain flour6egg yolksFor deep-frying:vegetable oil2eggs, lightly beaten35 gm (1/3 cup) dried breadcrumbsTo serve:ground cinnamon
Combine milk, lemon rind, sugar and vanilla bean and seeds in a saucepan and slowly bring to the boil over low-medium heat. Strain through a fine sieve, discard bean and set aside.
In another saucepan, melt butter, add flour and stir over medium heat until mixture turns pale golden. Remove from heat and slowly whisk in warm milk mixture, then return to heat and cook for 5 minutes, stirring continuously, until mixture thickens. Remove from heat and whisk in egg yolks.
Line a 18cm-square deep dish or cake pan with baking paper and pour in custard. Refrigerate for 4 hours or until set.
Preheat oil in a deep saucepan or deep-fryer to 180C. Cut custard into 4 squares
and again into triangles, then dip pieces into egg and coat with breadcrumbs. Deep-fry in batches for 2 minutes or until golden. Drain on absorbent paper. Combine sugar and cinnamon in a bowl and dust over custard. Serve lukewarm or at room temperature.