Hearty, toothsome, and comforting. A whole-grain spin on a dessert classic.
Wheatberry Pudding, adapted from Real Simple
1/2 cup wheat berries
1/4 cup honey or agave ectar
1/6 cup cornstarch
1 1/2 – 2 cups reduced-fat milk (you could use whole milk or heavy cream)
2 large egg yolks
3/4 cup golden raisins
1 tbsp unsalted butter
1 teaspoon pure vanilla extract
pinch of groud cinnamon and nutmeg
- 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 and remaining milk/cream.
- 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 8-ounce ramekins (or transfer to a larger baking dish). Sprinkle with the cinnamon. Serve warm or chilled. Makes 3-4 servings.