Total Time
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


  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.


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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