1. In a saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally. 2. Add milk; cook over medium heat for 10 minutes or until barley is almost tender, stirring frequently. 3. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture. 4. 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. 5. Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean. ---------------------------------------------------------------------------
Nutrition
Ingredients
