CookEat Recipe
Farina Porridge with Milk
Hot farina cooked in milk and sugar, finished with egg yolk and served with cold milk separately.
Method
Steps
Step 1
Bring the measured cooking milk to a gentle boil in a clean saucepan. Gradually whisk in the measured dry farina by volume, avoiding lumps, then stir in the two tablespoons granulated sugar.
Step 2
Cook gently for the printed fifteen minutes, stirring from time to time so the cereal does not stick. Treat the time as the farina cooking interval before the yolk, not as a safe egg endpoint.
Step 3
Beat the yolk in a clean small bowl. Temper it with a spoonful of the hot farina, return the mixture to the saucepan and stir continuously over gentle heat until a clean food thermometer in the egg-enriched porridge reaches at least 74°C. Do not boil hard or claim a fixed extra duration.
Step 4
Serve warm in clean bowls with unmeasured cold milk offered separately.
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