Flotegrot, Norwegian Cream Pudding

Deb Lund


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 vote

1 Hr
Stove Top


  • 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.

Printable Recipe Card

About Flotegrot, Norwegian Cream Pudding

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: Scandinavian

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