Farina Pudding with Berries

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Have you made this?

By Sue Ritzert
@ritzert

As a child my Aunt made this favorite dessert for me but when I married and had kids who wouldn't eat hot cereals but loved this, I made it as a warm winter breakfast. Now my grandkids and great grandkids love it also.
The ingredients are interchangeable with lower fat, almond or lactose free milk and less or substitute sugar and eggs but results will vary. DO NOT SUBSTITUTE WATER FOR MILK PRODUCTS.
Leftovers can be eaten cold or lightly warmed in microwave as a snack or dessert. Passed thru my grams Pennsylvania Dutch ancestors, it is true comfort food no matter when you eat it.

Rating:

☆☆☆☆☆ 0 votes

Serves:

4-6

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2/3 c: farina
1 qt: milk
1/3 c: sugar
1/4 tsp: salt
2-3 large: beaten eggs
1 tsp: vanilla extract
1/4 c: butter or less
1 pkg: frozen strawberries or crushed fresh

How to Make Farina Pudding with Berries

Step-by-Step

1If serving immediately, defrost frozen or crush fresh strawberries and set aside. Have all ingredients and measuring utensils ready including beaten eggs. Prepare a square or round casserole dish buttering well on bottom and sides.
2Scald one quart of milk slowly in non stick pan on med low flame being careful not to burn or simmer. Cook just until a film covers the top and it is steaming. If you are in a hurry preheat milk in microwave and pour into pan to finish scalding and next steps.
3Stir in the combined 2/3 c farina,1/3 c sugar,1/4 tsp salt with a whisk and stir until it starts to thicken then whisk in the beaten eggs, stirring several minutes until of pudding consistency. Remove from heat and whisk in 1 tsp. vanilla extract until blended and pour into buttered dish. Let set for 15-20 minutes. Serve with strawberries or raspberries on the side.

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