Farina Custard

1. 1

   Place milk, raisins, almonds, vanilla, and one cup of sugar into a heavy sauce pan. Heat over a medium flame, stirring until the sugar is completely dissolved.

2. 2

   In a small mixing bowl, whisk the egg yolks and the remaining 1/2 cup sugar until the mixture is smooth and light.

3. 3

   When the milk mixture starts to give off steam (around 140 degrees F), lower the flame to a simmer.

4. 4

   Temper the egg yolks (transfer a couple of tablespoons at a time of the hot milk mixture into the egg yolk mixture, whisking in as you do).

5. 5

   Once you have added about 1/2 cup of hot milk into the egg yolk mixture, transfer the mixture back into the sauce pan, stirring constantly as you do.

6. 6

   Add the wheat farina and stir constantly for 4-5 minutes, until the cereal starts to set. If you are using a thermometer, you should let the mixture get to about 160 degrees F.

7. 7

   Remove from the heat, add the tumeric, and mix.

8. 8

   Let the custard stand for another ten minutes, stir, then transfer to individual serving dishes. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.