Village Farina Custard (poutika) Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 quart: Milk,
1/2 cup: Farina, regular -, cream of wheat, semolina
1/2 cup: Sugar,
1 tsp: Vanilla,
2 tbsp: Butter or margarine,
2: Eggs, well beaten
SYRUP
1 cup: Honey or sugar,
1 tbsp: Lemon juice,
1/2 cup: Water,
1/4 cup: Almond or pistachio nuts,
Cinnamon,
Fresh fruit slices OR- preserves,
Directions:
In a saucepan, bring milk to a boil. Add farina, sugar and vanilla
and cook 15 minutes, stirring constantly. Remove pan from heat; stir
in butter. Add a little of the hot mixture to eggs; beat well, and
mix into remaining farina.
Pour mixture into a buttered baking dish and sprinkle with nuts. Bake
for 20 minutes in a 350 F. oven.
For syrup, heat honey, lemon juice and water in a saucepan. Bring to a
boil, then continue to cook for 5 minutes. Pour hot syrup over baked
custard. Sprinkle cinnamon over, then allow to cool for 4 hours. Cut
into squares and serve plain, or with slices of fresh fruit or
preserves.
Adapted from a recipe in "The Complete Greek Cookbook" Typed for you
by Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23
NOV 95 233003 -0800
Source from luhu.jp
and cook 15 minutes, stirring constantly. Remove pan from heat; stir
in butter. Add a little of the hot mixture to eggs; beat well, and
mix into remaining farina.
Pour mixture into a buttered baking dish and sprinkle with nuts. Bake
for 20 minutes in a 350 F. oven.
For syrup, heat honey, lemon juice and water in a saucepan. Bring to a
boil, then continue to cook for 5 minutes. Pour hot syrup over baked
custard. Sprinkle cinnamon over, then allow to cool for 4 hours. Cut
into squares and serve plain, or with slices of fresh fruit or
preserves.
Adapted from a recipe in "The Complete Greek Cookbook" Typed for you
by Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23
NOV 95 233003 -0800
Source from luhu.jp