Add the milk in a medium bowl. Reserve some milk to dilute the cornstarch.

Incorporate the cinnamon stick, vanilla, lemmon peel and the 75 gr of sugar and heat in the microwave for 4 minutes.

Separate the yolks from whites. Add the milk and cornstarch and mix it.

Add the yolks mixture to the previous milk mixture and heat it in the microwave for 2 more minutes.

Shake again and put it in the microwave for 2 last minutes. When you take it out, it must have a creamy consistency. Remove the lemmon peel and the cinnamon stick. Cover it and keep it in the refrigerator.

Add the custard cream in a plastic bag to create a pastry sleeve. Cut one edge.

Fill the bread center with the custard cream

In two separate containers, add the two beaten eggs and the cup of milk.

Heat the Sabrosano oil in a medium pan at medium fire.Take each slice and cover it in milk followed by the egg. Fry each slice on both sides. Once it browns, remove from fire and dry it with paper towels.

In a small container, mix the sugar and grounded cinnamon to cover the toasts.

Let it cool and serve