Steps
- Whisk 250ml of whole milk, 2 tablespoons plus 2 teaspoons of cornstarch, 1 egg, ½ teaspoon of vanilla extract, and 1 tablespoon plus 1 teaspoon of superfine sugar in a saucepan.
- Add 1 cinnamon stick. Bring to a boil, stirring, then cook over medium-low heat for 6 minutes, until thick enough to coat a spoon. Strain, cover the surface, cool, and refrigerate.
- Slice 1.2kg of peeled green plantains into ¾in / 2cm pieces. Cover with water, boil, and cook for 6 minutes, or until fork-tender. Drain, mash, and stir in 2 teaspoons of cornstarch.
- Cool until easy to handle and divide into 16 balls. Press each between parchment sheets into a 4⅓in / 11cm round. Fill with 2 teaspoons of custard, fold in half, and seal the edges.
- Heat 2in / 5cm of vegetable oil to 340°F / 170°C. Fry in batches for 4 minutes, turning halfway, until golden. Drain and dust with icing sugar.