Wheat Berry Pudding With Golden Raisins and Cinnamon

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  • Makes 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 425 calories
    • Fat 19 g
    • Cholesterol 188 mg
    • Sodium 233 mg
    • Protein 9 g
    • Carbohydrate 56 g
    • Sugar 34 g
    • Fiber 3 g


  1. Check 1/2cup wheat berries
  2. Check kosher salt
  3. Check 1/2cup sugar
  4. Check 1/3cup cornstarch
  5. Check 31/2 cups whole milk
  6. Check 4large egg yolks
  7. Check 1/2cup heavy cream
  8. Check 3/4cup golden raisins
  9. Check 2tablespoons unsalted butter
  10. Check 1teaspoon pure vanilla extract
  11. Check 1/4teaspoon ground cinnamon


  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.