Wheat Berry Pudding with Golden Raisins and Cinnamon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup wheat berries |
kosher salt |
1/2 cup sugar |
1/3 cup cornstarch |
3 1/2 cups whole milk |
4 large egg yolks |
1/2 cup heavy cream |
3/4 cup golden raisins |
2 tablespoons unsalted butter |
1 teaspoon pure vanilla extract |
1/4 teaspoon ground cinnamon |
Directions:
1. In a large saucepan, combine the wheat berries, 4 quarts water, and 1 teaspoon salt and bring to a boil. Cook until tender but still slightly chewy, about 1 hour; drain. Meanwhile, in a medium saucepan, whisk together the sugar, cornstarch, and 1/4 teaspoon salt. Gradually whisk in 1/4 cup of the milk until a smooth paste forms. Whisk in the egg yolks, cream, and the remaining 3 1/4 cups milk. Cook the mixture over medium heat, stirring constantly, until the first small bubbles start to sputter and the pudding has thickened, 6 to 8 minutes (do not allow it to boil). Remove from heat and stir in the raisins, butter, vanilla, and wheat berries. Divide the pudding among six 8-ounce ramekins (or transfer it to an 8-inch square baking dish). Sprinkle with the cinnamon. Serve warm or chilled.
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