In a pot add the first 6 ingredients and whisk
Boil the mixture till the custard slightly thickens. Remove the lemon rind and cinnamon stick
Grease your mold with butter and transfer the custard in to it then cover it with cling film making sure it’s directly touching the custard. Refrigerate for 5 hours
Un mold the custard and cut it in to small squares
Make the batter by adding water to the flour and the yeast.
Now dip each custard in to the batter making sure it’s well coated and fry them over a medium heat
Best serve warm
Variations. You can cost the milk in to egg then unto bread crumbs and fry instead of using tempura batter
You can also use corn flour only
