1. In a 3-qt. saucepan combine milk, barley, granulated sugar, 2 tsp. of the ginger, the cinnamon stick, nutmeg, and the pinch salt. Split vanilla bean lengthwise and scrape out seeds. Add seeds and pod to pan. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally.

2. In a small bowl whisk together egg yolks and turmeric. Gradually stir in about 1 cup of the hot barley mixture. Stir egg mixture into pan; cook 1 minute or just until mixture thickens and a thermometer registers 195°F. Remove from heat; cool slightly. Remove and discard cinnamon stick and vanilla pod.

3. Meanwhile, for date-ginger syrup, in a 1-qt. saucepan stir together brown sugar, the water, and the remaining ½ tsp. ginger. Bring to a simmer over medium-high heat. Simmer, uncovered, about 3 minutes or until syrup is reduced to ½ cup. Remove from heat; stir in dates, the ¼ tsp. salt, and the pepper. If needed, stir in 1 to 2 Tbsp. water to reach drizzling consistency. Use immediately or chill until needed. Serve pudding warm or chilled. Drizzle with date-ginger syrup. Makes 4 servings (about ⅔ cup each).

PER SERVING 398 cal., 9 g fat (4 g sat. fat), 111 mg chol., 249 mg sodium, 74 g carb., 5 g fiber, 53 g sugars, 10 g pro.