Baked Barley Pudding

This is from toh magazine. I haven’t made these yet, but i am typing it up for zwt ii. 8 servings.

In a saucepan , bring water to a boil.

Stir in barley and salt.

Reduce heat.

Simmer , uncovered for 15 minutes , stirring occasionally.

Add milk.

Cook over medium heat for 10 minutes or until barley is almost tender , stirring frequently.

In a bowl , whisk the cream , sugar , eggs and vanilla.

Gradually stir into the barley mixture.

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.

Bake , uncovered , at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.

water, barley, salt, milk, heavy whipping cream, sugar, eggs, vanilla, golden raisin, cinnamon