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


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.

About this Recipe

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