Real Recipes From Real Home Cooks ®

flotegrot, norwegian cream pudding

(1 rating)
Recipe by
Deb Lund
Rhinelander, WI

This was a Christmas treat every year at my home as well as at the Norwegian picnics in the area when I was growing up. Thought I would post since I noticed that it is a rare recipe. All I can say is those Norwegians know how to make delicious things out of very little.

(1 rating)
yield 8 serving(s)
cook time 1 Hr
method Stove Top

Ingredients For flotegrot, norwegian cream pudding

  • 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

How To Make flotegrot, norwegian cream pudding

  • 1
    Pour the cream into a very heavy 3 to 4 quart saucepan.
  • 2
    Bring to a boil over medium heat and simmer x 10 minutes, stirring constantly.
  • 3
    Stir in ¼ cup of the flour, beating with a whisk to keep the mixture smooth.
  • 4
    Whisk 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 .
  • 5
    Continue 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).
  • 6
    Slowly 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.
  • 7
    Stir together the cinnamon and l/2 cup sugar. Serve with hot butter drippings and sugar and cinnamon.