To make Pudding:

1. In a large saucepan combine milk, barley, granulated sugar, 2 tsp. fresh ginger, cinnamon stick, nutmeg, and a pinch salt. Split vanilla bean lengthwise and scrape out seeds. Add seeds and pod to pan. Bring to a simmer over medium-high; reduce heat to low. Gently 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; gently 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.

To make Date-Ginger Syrup:

1. Meanwhile, for date-ginger syrup: In a small saucepan bring brown sugar, 1/4 cup water, and 1/2 tsp. ginger to a simmer over medium-high. Simmer, uncovered, 3 minutes or until syrup is reduced to 1/2 cup. Remove from heat; stir in dates, additional 1/4 tsp. salt, and two to three turns of black pepper. If necessary, 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.