Rommegrot(Norwegian Cream Pudding)

1. 1

   Put cream into heavy saucepan and boil for 10 minutes.

2. 2

   Sift flour into cream very gradually to prevent lumps from forming, stirring hard.

3. 3

   Continue cooking over moderate heat, stirring to bring out butter fat.

4. 4

   Remove butter as soon as it forms and put into a small pan to keep warm. Add a little more flour to the grot.

5. 5

   When well mixed, add scalded milk gradually, stirring briskly, until mixture is smooth. Add salt and sugar. Cook 10 minutes more. Serve hot with melted butter and mixed sugar and cinnamon.

6. 6

   Takes 1/2 hour to make.

* Per serving · 4 servings · Values may vary.

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