Migliaccio (Italian Farina Custard)

1. Preheat oven to 500ºF.

2. On the stovetop, cook farina in water, stirring until thickened. I use ceramic-glass bakeware such as CorningWare, which can go from stovetop to oven, thereby saving me from washing an extra pot. Good times.

3. In a separate bowl, beat eggs with the milk.

4. Remove farina from heat and add butter, sugar, milk/egg mixture, and vanilla.

5. Mix until thoroughly combined.

6. Place in the oven and lower temperature to 350ºF.

7. Bake 1 hour or more until bubbling and brown.

We all have our opinions about whether this is best eaten hot, warm, or cold. Click the related blog post link above to read my post about this recipe. Enjoy!