Baked Barley Pudding

10 ingredients
2 steps

Ingredients

  • 1-1/4 cups water
  • 1/2 cup uncooked medium pearl barley
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup golden raisins
  • 1/4 teaspoon ground cinnamon

Directions

  1. 1
    In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture.
  2. 2
    Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.

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