How to make
Heat the milk with the sugar and add the farina, either beaten, or straight. Stir until thickening and add vanilla.
Remove from heat and allow to cool slightly. Add the previously beaten eggs to the orange juice.
Pour the eggs in slowly and beat continuously, after placing the container on the stove again.
Finally, add the grated orange peel and pour the cream into rinsed with cold water trays. You can use the cream in Greek pastries and cakes.
