Wheat Berry Pudding With Golden Raisins and Cinnamon

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preparation
20
minutes
cooking
75
minutes
6

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.
  2. 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.
  3. 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.
  4. 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.

 

Katherine Greenwald
August 2008

Nutritional Information

  • Per Serving
  • Calories 425
  • Fat 19 g
  • Cholesterol 188 mg
  • Carbohydrate 56 g
  • Sodium 233 mg
  • Protein 9 g
  • Fiber 3 g
  • Sugar 34 g
What does this mean? See Nutrition 101.

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