The mere mention of Cream of Wheat brings back childhood memories of cold mornings made warmer by a steamy bowl of cream of wheat drizzled with a little honey. I still love the stuff and everytime I eat it wonder why I don't have it more often.
The Caramel Topped Semolina Cake uses cream of wheat, or farina, as its base. Not really a cake, but more of a flan/custard this was one of the November recipes for French Fridays with Dorie. I found farina in the bulk bins for next to nothing (who knew?) and had the rest of the ingredients on hand. Super simple and rustic, I wasn't sure about this one and it has received mixed reviews. I decided to halve the recipe and used four ramekins to make mini cakes. I unmolded one and was a bit disappointed that the caramel didn't drip down the sides of the cake but decided that wasn't such a bad thing since I burnt the caramel a bit and it was a little bitter. Overall, I enjoyed this one and found it to be a pleasant surprise!