Pastiera

• 1 kg ricotta 800 grams 'grain flour' cooked
• 16 eggs 1 to 1 1/2 liters milk
• 1 little box chopped citron
• about 1 kg sugar
• 2 teaspoons vanilla
• crema gialla*
• 3 Tablespoons Cointreau
• 1 teaspoon aqua millefiore
• 1 stick cinnamon
• *Crema gialla:
• 1/2 liter milk
• 2 teaspoons flour
• zest of lemon
• 4 teaspoons sugar
• 3 egg yolks

1. In a pan mix flour and sugar, mix well off flame. Add yolks and peels, then put pan on low flame. When it boils, turn off flame.
2. Two Days Before preparing: Put 'il grano' in a pan with enough milk to cover it. Boil, then turn off flame.
3. One Day before preparing: put ricotta in a bowl with 1/4 cup sugar. Mix well, set in refrigerator.
4. Put boiled grano in pan with enough milk to cover it. Add a peel of lemon and 2 Tablespoons sugar. Cook until boiling. Cook cinnamon in one finger of milk, then refrigerate.
5. Day of preparation: Make crema gialla and pasta frolla (or buy it.)

eggs, citron, sugar, vanilla, gialla, cinnamon, gialla, milk, flour, zest of lemon, sugar, egg yolks

Taken from www.epicurious.com/recipes/member/views/pastiera-50007637 (may not work)