Flotegrot, Norwegian Cream Pudding

Name: Flotegrot, Norwegian Cream Pudding
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Scandinavian
Ingredients: 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

By Deb Lund
@luv2cookDeb

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Cook:

1 Hr

Method:

Stove Top

Ingredients

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
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How to Make Flotegrot, Norwegian Cream Pudding

Step-by-Step

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