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Wheat Berry Pudding with Golden Raisins and Cinnamon

Yield Makes 6 servings

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

Nutrition Information

  • calories 425
  • protein 9 g
  • carbohydrate 56 g
  • sugars 34 g
  • fiber 3 g
  • fat 19 g
  • satfat 11 g
  • sodium 233 mg
  • cholesterol 188 mg

How to Make It

  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.