Total Time
55mins
Prep 10 mins
Cook 45 mins

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

Ingredients Nutrition

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

(5)
Most Helpful

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.

Malriah November 08, 2009

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!

Outta Here March 15, 2008

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.

Ima Wurdibitsch January 01, 2008

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