Baked Barley Pudding

Submitted by dicentra

"This is from TOH magazine. I haven’t made these yet, but I am typing it up for ZWT II. 8 servings."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 1⁄4 cups water
• 1⁄2 cup uncooked barley
• 1⁄4 teaspoon salt
• 2 cups milk
• 1 cup heavy whipping cream
• 1⁄2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1⁄2 cup golden raisin
• 1⁄4 teaspoon cinnamon

directions

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

Reviews

[Malriah]

The custard was very, very good. The barley texture takes some getting used to but overall the pudding as a whole is quite tasty. I am going to attempt to sub rice for barley just to see how it comes out. When I do, I will update my review.

 

[Outta Here]

I love custard style rice pudding, which my grandmother made all the time, and this didn't disappoint. The barely is "chewier" than rice, but I liked that. I made some minor changes. I added 1/2 teas. ground nutmeg and subbed dried cranberries for the raisins. I subbed fat-free half and half for the whipping cream. I baked it in a 1 1/2 qt. casserole instead of individual cups, and the baking time was about 35 minutes. Thanks for this keeper!

 

[Ima Wurdibitsch]

The flavor of this was great. I wasn't crazy about the texture. I think I was expecting it to be more of a custard/pudding. While I like barley, I'm not sure I'm a fan of it in puddings.

 

[andypandy]

I love barley so decided to try this because of Roxys review. I am glad I did it is so much healthier than rice, and texture and taste is great. I found that the barley keeps its shape and doesnt disintegrate like the rice does. So expect that in this recipe. Will be making this again and again.

 

[Roxygirl in Colorado]

A breakfast fit for a king! I used quick cooking barley so I followed the directions on box and covered the rice with a lid (while cooking). I wasn't sure how much of the milk was supposed to get absorbed (I still have a lot left when I added the eggs, etc.) I used fat free half and half and it resulted in the most creamy rice pudding. Thanks for posting, Dicooks. UPDATE: one of my favorite recipes on Zaar! Roxygirl