Baked Barley Pudding

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

• Ready In: 55 mins
• 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.