1. Scald the milk (scalding technique: heat whole milk in a heavy saucepan over medium heat to just below boiling, approximately 180°F / 82°C, until small bubbles form around the edges and steam rises; do not boil). Remove from heat.
2. Add the farina, sugar, and salt to the scalded milk. Transfer the mixture to the top of a double boiler set over simmering water. Cook, stirring constantly, for 20 minutes, until the mixture has thickened noticeably and coats the back of a spoon.
3. Remove from heat. Add 1 slightly beaten egg to the thickened farina mixture, stirring quickly to incorporate without scrambling the egg (tempering: if the mixture is very hot, stir a spoonful of the hot farina into the beaten egg first to raise its temperature before adding it back to the pan).
4. Pour the mixture into a buttered shallow pan approximately 8x8 inches (20x20 cm). Smooth to an even layer.
5. In a small bowl, beat the second egg with 1 tablespoon (15 ml) whole milk to make a glaze. Brush this evenly over the surface of the farina mixture.
6. Place the pan in an oven heated to 425°F (220°C). Bake for 18–22 minutes, until the top is deep golden brown and the glaze is set firm to the touch.
7. Remove from the oven and allow to cool for 10 minutes in the pan. Cut into squares. Serve each square topped with a cube of jelly.
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