Ingredients for Baked Barley Pudding
- 4 cups water
- 1 cup barley
- 1/2 teaspoon salt
- 2 cups milk
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 tablespoons golden raisins
- 8 pinches cinnamon
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How to Make Baked Barley Pudding
- Bring 4 cups of water to a boil in a medium saucepan.
- Stir in 1 cup of barley and 1/2 teaspoon of salt.
- Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
- Add 2 cups of milk.
- Cook over medium heat for 10 minutes, or until the barley is almost tender, stirring frequently.
- In a separate bowl, whisk together 1 cup heavy cream, 1/2 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually whisk the cream mixture into the barley mixture until well combined.
- Grease eight 6-ounce custard cups.
- Spoon the barley mixture evenly into the prepared custard cups.
- Sprinkle each cup with 1 tablespoon raisins and a pinch of cinnamon.
- Place the custard cups in a larger baking pan.
- Carefully pour boiling water into the baking pan until it reaches about 1 inch up the sides of the custard cups.
- Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until a knife inserted near the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
72g
Fat
43g
Carbs
10g
