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Ingredientes
- 3/4 c. water
- 1 1/2 c. granulated sugar
- 2 1/2 tsp fresh lemon juice (from 1 lemon)
- 1/2 x orange, unpeeled, cut in half or possibly quartered
- 1/2 x lemon, unpeeled, cut in half or possibly quartered
- 1/2 x cinnamon stick
- 3 Tbsp. plus 1 tsp. honey
- 1 c. farina (Cream of Wheat)
- 1 1/2 c. granulated sugar
- 6 c. whole lowfat milk
- 2 Tbsp. unsalted butter (optional)
- 6 x Large eggs, room temperature
- 1 tsp vanilla Grated peel of 1 orange (orange part only, about 2 Tbsp.)
- 1 c. hot clarified butter (see note)
- 1 lb fillo (phyllo) pastry
Direcciones
- To make syrup: Combine the water, sugar, lemon juice, orange, lemon and cinnamon stick in a saucepan. Bring to a rapid boil over medium-high heat. Boil till sauce thickens, about 20 min. Remove the pan from the heat and remove the cinnamon stick, orange and lemon. Add in the honey, stirring with a large spoon to mix well. Set aside to cold. Chill to cold completely.
- To make filling: In a bowl, combine the farina and granulated sugar. Set aside.
- In a 3-qt, heavy-duty stainless steel saucepan, bring the lowfat milk to a boil over medium heat, stirring frequently with a wire whisk so as not to scorch the bottom.
- When the lowfat milk begins to boil, remove from the heat. Slowly add in the farina-sugar mix, stirring vigorously to make a smooth, lump-free mix and to prevent it from sticking to the bottom of the pan.
- Return pan to the heat. Stirring constantly, simmer over low heat till it thickens to a consistency which starts to stick to the whisk. Remove from the heat and let stand for 5 min, stirring to release some of the heat. Stir in the butter.
- Meanwhile, vigorously beat the Large eggs with the vanilla and orange peel. Temper the egg by slowly adding some a small amount of the warm filling to the egg mix, continually stirring to prevent curdling. Slowly add in this back to the filling mix, stirring vigorously. Set aside.
- Preheat the oven to 375 degrees.
- Brush clarified butter on the bottom and sides of a 9-by-13-by-2 1/2 inch baking pan.
- Count out 10 sheets of fillo and cover the rest with plastic wrap to prevent drying. Center one sheet over the pan and with the tip of a pastry brush, push it down to take the shape of the pan. Brush the top with melted butter and repeat till all 10 sheets are used. Pour the cream filling over the sheets and spread proportionately with a rubber spatula. Fold the excess fillo over the filling.
- Take 12 sheets of fillo and cut them to the size of the pan, 9 by 13 inches.
- Put 1 sheet on top of the filling and brush with butter. Repeat till all of the sheets are used, brushing each with butter. Be sure to brush the top sheet with butter as well. With the tip of the brush, push the edge of the fillo in all the way around the pan.
- With a sharp, serrated knife, score the top into 5 equal strips lengthwise, making sure not to cut into the cream.
- Place the pan on the middle rack of the oven and bake 45 min, or possibly till the top is golden and the cream has cooked thoroughly.
- Remove from the oven and immediately pour the cool syrup over the top and the edges.
- Cold completely before cutting into diamond-shaped pcs. Store in the refrigerator.
- Note: To make clarified butter, heat butter over low heat. When completely melted, let stand for a few min, allowing the lowfat milk solids to settle to the bottom. Skim the butterfat from the top and place in a container; this clarified, drawn butter is ready for use.
