Coat a 9" pie pan with nonstick spray, set aside. Heat oven to 325°F.

Making the Caramel: In a heavy-bottomed saucepan combine the water and sugar, stirring with wooden spoon, and heat until sugar is dissolved. Cook over medium high heat until thick. Watch carefully from this point. Do not stir, swirl the pan if you need to move the syrup around. Cook until syrup turns dark caramel (do not burn). Pour into prepared pan, swirling around to coat evenly.

Making the Custard: Place the wheat berries and milk into the bowl of a food processor or blender. Start the machine running and add the sugar and cinnamon. Add the eggs and blend well. Mixture will be slightly foamy.

Pour the custard over the caramel. Place into a water bath and bake for 25-30 minutes or until set.

Remove and allow to cool for 15 minutes. Place in refrigerator, cool 10 minutes. Run knife around edge of pan; place plate over the top of pan and flop to unmold. Serve warm or chill to serve cold. Makes 12 Servings.

To Cook Wheat Berries
In a saucepan combine 1-3/4 cups water and 1/2 cup rinsed wheat berries. Bring to a rolling boil, reduce heat, cover and simmer for one hour or until tender. Drain and set aside to cool.