Oven-baked Milk Custard

OVEN-BAKED MILK CUSTARD

Half a glass of rice flour and half a glass of semolina are added to five milk and cooked for about ten minutes while stirring continuously in the same direction. 240 grammes of sugar is added and cooked for about two more minutes. Vanilla is added and stirred. A teflon tray is greased and sprinkled generously with powdered sugar. The readied custard is spread evenly into the tray, which is then kept on very low fire or in the furnace for about fifteen minutes to become slightly brownish. It is then taken off the fire or furnace and placed into a larger tray filled with cold water and afterward into a refrigerator to thicken. Cuts are made into six equal pieced for service.