Greek Custard

Greek Custard

Community Classics .
Edited on Oct 24, 2003

A light custard, sweeted with a spiced syrup.


4 cups milk
1-3/4 cups sugar
3/4 cup farina (cream of wheat cereal)
1 cup butter
10 eggs, separated
2 tsp. grated orange rind
1 tsp. vanilla
2 jiggers brandy

Spiced Syrup:
1 cup water
1 cup sugar
1 tsp. vanilla
2 jiggers brandy
3 whole cloves
1 stick cinnamon
2 tsp. orange peel grated or chopped


Greek Custard:
In a large saucepan: heat milk and 1 cup sugar over low heat until warmed. Add the farina slowly, stirring constantly with a wooden spoon until it is thickened and smooth. Add butter and stir to blend. Remove from heat, add vanilla, orange peel and brandy. Stir well and let cool.
Beat egg yolks and 3/4 cup sugar until frothy. Beat egg whites to soft peaks and fold gently into the yolks. Fold in farina mixture. Pour into buttered 9 x 13 inch pan ( I used a larger lasagne pan). Bakefor 35 minutes at 350°F.. Test for doneness, with toothpick inserted in center or blade of knife.
To serve, allow to cool and cut into 2-inch squares. Serve with spiced sypup. Makes 24 2-inch squares.

Spiced Sypup:
Bring all ingredients except vanilla and brandy to a boil on low heat for 15 minutes. Remove from heat, add vanilla and brandy. Let cool.

Not a NESTLÉ®-tested recipe.

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