1. In a pot, bring 700ml milk, cinnamon stick and cinnamon sugar to a boil and simmer.
2. Mix 300ml milk with corn starch and slowly stir into simmering milk.
3. Stir and simmer until mixture thickens.
4. Remove cinnamon stick and pour mixture into a mold lined with plastic wrap.
5. Allow to chill in fridge overnight.
6. Remove cured milk from mold and cut into desired size.
7. Beat 2 eggs in a bowl.
8. Drag milk curd in plain flour, eggs then bread crumbs.
9. Deep fry milk curd in deep fryer until golden brown and dab on kitchen towel to remove excess oil.
10. Toss crispy milk curd in cinnamon sugar and serve with vanilla ice cream and balsamic creama.
