Stir starch with a little bit of cold milk until smooth. Bring the milk and whipped cream to the boil with the lemons, salt, sugar and orange zest and the vanilla pulp. Gradually add the mixed starch while stirring. Make 2 min, stirring heartily. gradually fold in the yolks. Pour the custard onto a plate rinsed with cold water and about 2 cm deep. Smooth the surface. Cover with cling film or sprinkle with sugar to prevent the pudding from getting a skin. Chill.
Cut the cooled pudding into squares or strips. Turn the pieces in flour to the other side. Heat the oil in a large frying pan and toast the slices in batches until golden brown. Immediately roll in cinnamon sugar and bring to the table hot.
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