Instructions: Brush a small loaf pan (8- by 4- by 4-inches) with butter.

Stir together cornstarch and 1/2 cup of sugar and stir in milk. Place into small saucepan and place over medium heat. Cook, stirring contents constantly, until mixture thickens to a paste. It will boil for a minute or so. Add orange zest and pour into small loaf pan. Allow to cool, then chill.

Cut custard into 2- by 2-inch squares and dredge each square in eggs first and then bread crumbs. Place in refrigerator for the time it takes to heat oil. Place oil in medium saucepan and heat to 375 degrees over high heat.

Meanwhile, place raisins, sherry, remaining sugar and cinnamon stick into a small saucepan over medium high heat and simmer 10 minutes to keep warm.

Drop custard squares into hot oil and fry until crisp and golden brown. Remove and drain on paper towels. Sprinkle with powdered sugar and serve in bowl with drunken raisins.

This recipe yields 4 servings.

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