Barley Cream is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of barley boiled with cream that's thickened with eggs, allowed to set and served. The full recipe is presented here and I hope you enjoy this classic British version of: Barley Cream.
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This is a classic recipe for a Victorian version of Barley Cream that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BARLEY CREAM.—Boil a quarter of a pint of pearl barley in milk and water till softened, strain off the liquor, and put the barley into a quart of cream; let it boil slightly. Then beat up the whites of five eggs and the yolk of one, with a tablespoonful of flour, and two teaspoonfuls of orange-flower water. Remove the cream from the fire, mix the egg in by degrees, and set the whole over the fire to thicken. Sweeten to taste and pour into cups for use.
150ml pearl barley
200ml milk
200ml water
1l cream
5 egg whites
1 egg yolk
1 tbsp plain flour
2 tsp orange-flower water
sugar, to taste
Method:
Combine the pearl barley, milk and water in a pan. Bring to a boil and cook for about 25 minutes, or until the barley is softened. Strain off and discard the liquid then combine the barley and cream in a pan and bring to a boil.
In the meantime, whisk together the egg whites, egg yolk, flour and orange-flower water in a bowl until smooth. Take the cream mixture off the heat then beat a little into the egg mix to temper. Pour the resultant liquid back into the saucepan then return to the heat and cook gently until thickened.
Sweeten to taste then pour into cups, allow to cool and serve.
Peal barley, 1/4 pint; cream, 1 quart; egg, 5 whites, 1 yolk; flour, 1 tablespoonful; orange-flower water, 2 tea-spoonfuls; sugar, to taste.