Rømmegrøt

Ingredients

• 1 quart whipping cream or heavy cream

• 1 cup flour

• 1 quart whole milk, warm

• 1 tablespoon sugar

• 1 teaspoon salt

• ½ teaspoon cinnamon

• 1 cup sugar

Directions

1. Using a heavy pot, cook heavy cream on high heat until it starts boiling. Be careful not to allow the cream to boil over.

2. Continue to boil, with the burner set at about medium heat or just above, for 10 to 15 minutes.

3. Sift the flour into the boiling cream very slowly, stirring constantly. Add one, two, or three sifts of a sifter of flour, stir with a whisk, allow the mixture to come back to a boil and then add the next batch of flour, etc. The cream/flour mixture will begin to thicken.

4. Continue cooking and adding flour slowly until the mixture comes away from the sides of the pan. Then you can add the flour more rapidly.

5. When the butterfat begins to separate out, spoon enough into your serving dish to cover the bottom. It should take about twenty minutes to add the entire cup of flour.

6. Warm the milk in a saucepan on the stove.

7. Add 2 cups of warm milk to the cream/flour mixture one at a time. Stir with a whisk after each cup is added. Continue cooking on medium heat.

8. After the first two cups of milk, with the mixture boiling hard, add the third cup, whisking well.

9. Just before you add the last of the milk, whisk in ¾ teaspoon salt and 1 tablespoon sugar. Add the last of the milk and whisk it well to combine.

The rømmegrøt thickens as it cools. Muriel adds another 1/3 to ½ cup warm milk if she won’t be serving it immediately.

Pour into the serving dish containing the butterfat. Cut through the mixture several times with a knife to distribute the butterfat.

Serve warm, seasoned to taste with a mixture of cinnamon and sugar.

Makes 16 one-half cup servings.