Crisp milk squares

Crisp Milk Squares. Photo / Ian Jones

1 litre milk
50g cornflour, mixed with a little milk to make a paste
50g flour
20g caster sugar
1 vanilla bean, split and seeds scraped
1/2 tsp ground cinnamon
1 piece lemon peel
3 eggs, beaten
2 tbsp maple syrup
1 cup rice flour
Clarified butter for frying

1 In a saucepan, stir the milk, cornflour paste, flour, caster sugar, vanilla seeds, cinnamon and lemon peel to the boil.

2 Simmer for 10 minutes, stirring continuously.

3 Pour into a cling film-lined baking dish, cool then freeze to set.

4 Whisk the eggs and maple syrup together. Then remove the slab from the freezer and cut into squares.

5 Dip each one in the beaten egg and syrup mixture then coat in the rice flour.

6 Pan-fry in clarified butter until golden on both sides.