FLOTEGROT, NORWEGIAN CREAM PUDDING
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.
Provided by Deb Lund
Categories Puddings
Time 1h
Number Of Ingredients 6
Steps:
- 1. Pour the cream into a very heavy 3 to 4 quart saucepan.
- 2. Bring to a boil over medium heat and simmer x 10 minutes, stirring constantly.
- 3. Stir in ¼ cup of the flour, beating with a whisk to keep the mixture smooth.
- 4. 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 .
- 5. 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).
- 6. 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.
- 7. Stir together the cinnamon and l/2 cup sugar. Serve with hot butter drippings and sugar and cinnamon.
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