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 ptrich heavy cream
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1/2 call-purpose flour
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1 ptpint milk scalded
-
·a dash of salt
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l/2 cplus 2 tablespoons sugar
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1 Tbspground cinnamon
How to Make Flotegrot, Norwegian Cream Pudding
- 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.
