Flotegrot, Norwegian Cream Pudding
By
Deb Lund
@luv2cookDeb
1
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.
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
How to Make Flotegrot, Norwegian Cream Pudding
- 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.
