Baked Barley Pudding

In a saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.

Add milk; cook over medium heat for 10 minutes or until barley is almost tender, stirring frequently.

In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture.

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.

Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean. ?