Comments on: Migliaccio (Italian Farina Custard)

By: Mary Brinovec

Mary Brinovec — Tue, 26 Feb 2019 16:35:40 +0000

just curious, set heat oven to 500 then reduce to 350? why not start at 350?

By: Harry Conte

Harry Conte — Sun, 11 Jan 2015 18:14:40 +0000

Shouldn’t you bake it until the bubbling stops to make sure the liquid is baked out of it?

By: newchef

newchef — Wed, 26 Jan 2011 01:28:39 +0000

Thanks! lol! Yes in the south (plus being in a VERY small town) we do not have a lot of variety in the grocery department. We recently just got panko bread crumbs at my local store. I will try to make this and use cream of wheat. Thanks again!

By: mreyesdempsey

mreyesdempsey — Wed, 26 Jan 2011 00:41:52 +0000

Hi, Newchef. Farina is a cereal grain made from semolina. It’s typically eaten for breakfast, like oatmeal. Some people add sugar, milk, fruit, nuts, etc. You may know the brand Cream of Wheat.

I looked at your profile and see that you live in the south. It’s similar to grits, although grits are made from corn.

By: newchef

newchef — Tue, 25 Jan 2011 22:36:50 +0000

What is Farina? I’ve never heard of it…

By: mreyesdempsey

mreyesdempsey — Mon, 24 Jan 2011 22:17:36 +0000

You’re very welcome. Let me know if you enjoy it.

By: lizwitt

lizwitt — Mon, 24 Jan 2011 21:56:23 +0000

I can’t wait to try this! It’s funny because I’ve been on a malt o meal kick for a few weeks now and it always takes me right back to 1987 when I was home from school on sick days or snow days and my mom would make it for me. Now, I make it for my 2 year old. Thank’s for sharing!