Whole Grain Custard Cake

I did not have the ingredients on hand to play around with the other recipes this weekend, but there was a recipe I had been thinking about since our cooking weekend. It was the Gelatobourako (milk cake in greek). I revised the recipe into a relatively low fat, and healthy dessert with stuff I had on hand. The result was something between a flan and a cheesecake. Feel free to try this recipe at home. If you like it tell me, if you don't like it, tell me what you would change so I can make it better. I really like the idea of a whole grain cake with very little sugar and minimal fat for a dessert.

6 c SKIM milk

1 1/2 c whole grain cream of wheat

2/3 c honey

1/2 c butter

2 t cinnamon

1 t nutmeg

4 eggs

1 t vanilla

Preheat the oven to 350. Spray a 9 x 13 pan with cooking spray.

Pour the milk into a heavy 3 quart saucepan and bring it to almost a boil over medium high heat

Wisk in the honey and Cream of Wheat.

Turn the heat down to Medium. Beak the eggs into a container and scramble them with the wisk. Wisk them into the milk mixture (keep the wisk moving so you don't end up with scrambled eggs - or temper the eggs with some of the milk mixture)

Add the butter, cinnamon and nutmeg. Wisk until the butter is melted.

Remove from heat and cover the pot. Let it sit for 10 minutes.

Uncover the pot and wisk the mixture. The bottom will be heavy, but it should be the consistency of a thick liquid once you have wisked it.

Pour the mix into the prepared 9 x 13 pan and bake it in the oven for 30 minutes - until the top is brown.

Remove from the oven and let it sit for at least 30 minutes to serve it warm. Or cover and place in the refrigerator to serve it cold (it's good either way!) Cut the cake into squares and serve plain or with berries - or heat some pure fruit jam (like apricot or raspberry) and drizzle it over the top.

Enjoy!