1 qt. extra heavy cream - preferably farm (refrigerate 3-4 days to age
slightly)
1 1/2 c. flour
3-4 c. milk
1 tsp. salt
2-4 tsp. sugar

Scald milk in heavy kettle, stirring to prevent scorching; set aside.

Bring cream to boil. Reduce heat and boil 10 minutes. Add flour gradually with sifter, stirring constantly with heavy wire whisk. Beat quickly until butter forms. Ladle butter off and put in separate container. After all the butter has been removed, add hot milk gradually until desired consistency. It should be quite thick. Boil a few more minutes to cook flour.

Serve with melted butter removed from the Rommegrot and top with cinnamon and sugar.

For authentic Norsk Rommegrot, use slightly soured farm cream and thin with cream instead of milk.

Can be frozen. Reheat in microwave or double boiler. Beat with electric mixer until smooth.