Crock Pot Barley Pudding
Cozy up with this rich and creamy Crock Pot Barley Pudding, a comforting dessert made effortlessly in your slow cooker. Featuring hearty pearled barley simmered in a luscious blend of milk, heavy cream, and aromatic cinnamon, this recipe transforms simple pantry ingredients into a decadent treat. Sweetened with a mix of sugar and brown sugar and enriched with eggs and butter for a custard-like texture, this pudding is perfect for gatherings or an indulgent weeknight dessert. Optional raisins add a sweet, chewy contrast, while a hint of nutmeg on top elevates the flavor profile. With just 15 minutes of prep and slow-cooked magic, this easy crock pot dessert is soul-warming perfection, whether served warm or chilled.
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Recipe Information
Ingredients
- 1 cup Pearled barley
- 4 cups Milk
- 1 cup Heavy cream
- 0.5 cup Sugar
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 2 tablespoons Butter
- 0.5 cup Raisins (optional)
- 0.25 teaspoon Nutmeg (optional, for garnish)
Instructions
Rinse the pearled barley thoroughly under cold water to remove excess starch. Set aside to drain.
Grease the inside of your crock pot with butter or non-stick cooking spray to prevent sticking.
In a large mixing bowl, whisk together the milk, heavy cream, sugar, brown sugar, vanilla extract, ground cinnamon, and salt until the sugars are dissolved.
Add the rinsed barley to the crock pot, then pour the milk mixture over it.
Stir in raisins if you're using them.
Cover the crock pot with its lid and cook on low heat for 4 hours, stirring occasionally to ensure the barley doesn't clump together or settle at the bottom.
In a separate bowl, beat the eggs lightly and temper them by slowly pouring in about 1 cup of the hot milk mixture from the crock pot while whisking continually to prevent curdling.
Once tempered, pour the egg mixture back into the crock pot and stir well to fully incorporate.
Add the butter and stir until it melts and blends into the pudding.
Cook for an additional 15-20 minutes on low heat, allowing the pudding to thicken.
Turn off the crock pot and let the pudding rest for 10-15 minutes. It will thicken further as it cools.
Serve warm or chilled, and garnish with a sprinkle of nutmeg if desired.
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 409.8 g | 149% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 236.7 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 12.9 mcg | 64% | |
| Calcium | 1453 mg | 112% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2949 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
