Just start as if we’re making custard:
Mix together 3.5 oz of Iberia Turbinado sugar with 4 tbsp cornstarch and 2 oz flour, basically all of the powders except for cinnamon.
Now blend with 15 oz. Of milk.
Now put the remaining 15 oz of milk and 1 oz. Iberia Condensed Milk in a medium pot and put over medium heat.
When the milk start boiling add half of the powdered cinnamon.
Turn off the flame, we need it to rest now.
Strain the milk and powders mix in the milk pot, a little at the time, always stirring.
If the mixture is too thin, stir until it thickens.
Pour the warm mixture in a oven dish or in small rectangular molds, put it in the fridge for 4 hours.
Now the mixture must be solidified.
Beat 3 eggs and dip every piece of mixture in it, then toss it in the flour.
Prepare a bowl with some sugar and add the remaining 2 tbsp of cinnamon.
Toss each deep-fried piece in this sugar and cinnamon mix, to create a crispy crust.