- 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
- 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.