by Abra Bennett
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Photo by Abra Bennett
Abra Bennett's Notes:
Expand1 quart whole milk Ask a question about this ingredient
2/3 cups Cream of Wheat (original 10 minute type) Ask a question about this ingredient
1/2 cup sugar, or to taste Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1/2 teaspoon almond extract Ask a question about this ingredient
pinch salt Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
In a heavy saucepan, bring the milk to a simmer. Slowly drizzle in the Cream of Wheat, whisking steadily as you do so to avoid lumps. Add the salt. Over very low heat, simmer the porridge for about 10 minutes, whisking often to keep it velvety smooth.
Ask a question about this stepRemove the pan from the heat. In a small bowl, beat the eggs until well-blended. Whisking constantly, pour the beaten eggs slowly into the porridge. When thoroughly blended, put the pan over the lowest possible heat and whisk the porridge for 3-4 minutes as it thickens.
Ask a question about this stepYou'll probably need to switch to a wooden spoon at this point, as the porridge will be very thick. Stir in the sugar and heat the porridge until blended. The porridge is supposed to be sweet, but people's tastes vary. You can taste the porridge as you add the sugar so that you get the sweetness just as you want it.
Ask a question about this stepStir in the vanilla and almond extracts and continue stirring for about 5 minutes over very low heat to blend the flavors. Just before serving add the butter and stir until it's melted and blended in. Listen for the sound of hoofbeats on the roof and be prepared to share.
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Love your memory and recipe!