6 2cmilk 5eggs, seperated 0.5csugar (for custard) 0.333333333333cfarina (cream of wheat) 8ozbutter 1Tgrated orange rind 0.5cwater 0.5lbfilo 2whole cloves 1cinnamon stick 1Torange peel 0.5Tvanilla (for custard) 1.5ozgrand marnier (for custard) 0.75csugar (for syrup) 1.5ozgrand marnier (for syrup) Custard Instructions: In large saucepan, heat milk and sugar over low heat until warm. Add farina slowly, stirring constantly with wooden spoon until it thickens and is smooth. Add butter and stir until completely blended. Remove from heat, add vanilla, orange rind, and grand marnier. Stir well and allow to cool. Beat egg yolks and sugar until frothy. Beat egg whites until stiff and fold into yolks. Add farina mixture and stir well. Syrup Instructions: Bring to a boil all ingredients except vanilla and grand marnier. Simmer over low heat for 15 minutes. Add vanilla and grand marnier and remove from heat and cool. Grease 9 x 13 (or 7 x 10 x 2) pan. Melt butter. Place about 8 sheets of filo leaves in the bottom of the pan, brushing each leaf with the melted butter. Pour the cooled custard mixture on top of the filo, and spread evenly. Cover the custard with remaining sheets of filo. With a sharp knife, cut the top layer of pastry into three (3) inch squares. Bake 350 degrees for one hour. Remove from oven and pour cool syrup over the pan. Allow to cool before serving