½ cup hull-less barley
3 cups milk (whole, 2%, or 1%)
1⁄3 cup sugar
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon salt
2 large eggs plus 1 large egg yolk, at room temperature
½ cup chopped raisins, dried cranberries, or blueberries
2 teaspoons vanilla extract
1. Soak the barley in a big bowl of cool water for at least 8 hours and up to 16 hours. Drain the barley in a fine-mesh sieve or small-holed colander set in the sink. Scrape the barley into a medium saucepan, fill it about two-thirds of the way with water, and bring to a boil over high heat. Reduce the heat to low and simmer until the barley is tender, about 55 minutes. Drain again in that sieve or colander.
2. Pour the cooked barley back into a large saucepan; stir in the milk, sugar, spices, and salt. Bring the mixture to a full simmer over medium heat, stirring occasionally. It’s important to keep the heat fairly low from here on out because the barley can stick. Once everything’s simmering, reduce the heat to low and cook until somewhat thick, sort of like a pudding, about 5 minutes, maybe less depending on the residual moisture content in the barley.
3. Whisk the eggs, egg yolk, dried fruit, and vanilla in a medium bowl. Whisk half the barley porridge into this egg mixture, then whisk this combined concoction back into the remaining barley porridge in the saucepan over the heat. Cook on low, whisking constantly, just until thickened, no more than 2 minutes. Serve warm.
SERVES 4
Active time: 15 minutes
Total time: 1 hour 10 minutes, plus soaking the hull-less barley for at least 8 hours
Make ahead: Once cooled, store covered in the fridge for up to 3 days. Microwave individual servings for 30 seconds or so to warm them up.
Save time: Use 11⁄3 cups cooked hull-less barley and omit soaking and cooking the raw grains.
MAKE IT EASIER!
TESTERS’ NOTE