Directions

1. Heat milk in a saucepan and add gradually the rest of the ingredients. Stir constantly until the cream binds but do not let it thicken to much. If it becomes too tight dilute it with some more milk.
2. Baste with oil a baking pan and spread semolina into it.
3. Pour the cream into the pan. In order for the cream to be well baked the pie should not be more than 3 fingers high.
4. Bake in 180 C until the surface of the cream starts to brown. Let the cream cool and dredge it with cinnamon. Cut the pie in diamond shaped pieces.