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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is from TOH magazine. 8 servings. 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.
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