Taste of Home
Baked Barley Pudding
TOTAL TIME: Prep: 35 min. Bake: 30 min.
YIELD: 8 servings.
My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.
Ingredients
-
1-1/4 cups water
-
1/2 cup uncooked medium pearl barley
-
1/4 teaspoon salt
-
2 cups milk
-
1 cup heavy whipping cream
-
1/2 cup sugar
-
2 eggs
-
1 teaspoon vanilla extract
-
1/2 cup golden raisins
-
1/4 teaspoon ground cinnamon
Directions
-
1.
In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture.
-
2.
Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.
Nutrition Facts
1 serving: 280 calories, 14g fat (9g saturated fat), 102mg cholesterol, 133mg sodium, 33g carbohydrate (22g sugars, 2g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC