2 cups milk

Zest of one lemon

4 Tbsp sugar

1 vanilla bean

5 Tbsp butter

1 1/3 cup flour

4 egg yolks

4 Tbsp dry white breadcrumbs

Oil for deep frying

Cinnamon and sugar for dredging

Put milk, lemon rind, sugar, and vanilla bean in a sauce pan, and bring to boil slowly.  Take the pan off the heat, remove the lemon zest and vanilla bean, let the milk cool.

Melt the butter in another saucepan until the flour foams and turns pale golden, stirring all the time.  Slowly add the warm milk, still stirring.  Cook the sauce for 5 minutes on a low heat until it thickens.  Remove from the heat and beat the egg yolks into the sauce.  Butter a shallow dish.  Pour the custard into a dish and leave it to set in the refrigerator for at least 4 hours.  Cut the cold custard into squares or triangles.  Beat the eggs lightly and dip the pieces of custard first in the beaten egg, then in the breadcrumbs.  Heat the oil in a deep fat fryer or deep saucepan and fry custard slices until golden brown.  Take the custard slices out of the oil and drain on paper towels.  Combine the sugar and cinnamon and dredge the warm slices in the sugar mixture.  Serve warm.