Flotegrot, Norwegian Cream Pudding
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- 1 pt
- rich heavy cream
- 1/2 c
- all-purpose flour
- 1 pt
- pint milk scalded
- a dash of salt
- l/2 c
- plus 2 tablespoons sugar
- 1 Tbsp
- ground cinnamon
1Pour the cream into a very heavy 3 to 4 quart saucepan.
2Bring to a boil over medium heat and simmer x 10 minutes, stirring constantly.
3Stir in ¼ cup of the flour, beating with a whisk to keep the mixture smooth.
4Whisk in the next ¼ cup of flour.
Using a wooden spoon continue to stir the batter which will be quite thick and must be stirred constantly throughout the whole process of cooking .
5Continue to cook and stir until the butterfat separates from the paste.
Pour off the butterfat into a small serving dish and keep warm (about ¼ cup).
6Slowly beat or whisk in the milk slowly with the salt, and 2 tablespoons sugar.
Bring to a boil, stirring constantly, and beat until smooth and thickened.
7Stir together the cinnamon and l/2 cup sugar.
Serve with hot butter drippings and sugar and cinnamon.