Creamy Delicious Cream of Wheat

The first time I tasted cream of wheat, it seemed milky and delicate, a taste I’ve been looking for ever since. But whether I made it myself or took it from a hotel breakfast buffet, it always came out bland and watery.

I broke a filling a few days ago, and while I’m waiting for my dentist’s appointment to arrive, my breakfast options are rather limited. So I made myself a bowl of cream of wheat, and it was, as usual, bland and watery, though easy on my mouth. I wondered if substituting cream for some of the water might help the flavour. Once at the grocery store, I was scanning the shelves for coffee cream when I saw a small carton with the word “crème” on it (we live in Quebec, that’s French for cream) at 3% butterfat. Sounded good to me so I grabbed it.

We went for a long walk this morning before breakfast since it was relatively cool and dry for once. I was hungry when we got back and started preparing my cereal, substituting the cream for half of the water. As it started cooking, I wondered why I could smell vanilla. I had a second look at the cream carton and discovered it was vanilla-flavoured crème anglaise. And it made a delicious cream of wheat. Creamy, savoury. Think I’ll make it again tomorrow.

water
salt
cream of wheat
crème anglaise

 

Make up the cream of wheat according to the package directions (I made mine in the microwave) but substitute crème anglaise for half of the water called for. Serve with brown sugar or maple syrup.