Wheat Berry Pudding With Golden Raisins And Cinnamon

• 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

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.
2. 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.
3. 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.
4. 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.

berries, kosher salt, sugar, cornstarch, milk, egg yolks, heavy cream, golden raisins, unsalted butter, vanilla, ground cinnamon

Taken from www.myrecipes.com/recipe/wheat-berry-pudding-with-golden-raisins-cinnamon (may not work)