Flotegrot, Norwegian Cream Pudding
By
Deb Lund
@luv2cookDeb
1
Ingredients
-
1 ptrich heavy cream
-
1/2 call-purpose flour
-
1 ptpint milk scalded
-
·a dash of salt
-
l/2 cplus 2 tablespoons sugar
-
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.