When we had taken a trip to Norway we took a train and stopped on a mountain. There was a train station there that served food including a traditional Norwegian recipe called Rommegrot which was a cream and flour pudding dessert. This was the same type of recipe that Dottie's family had at home. Dottie's brother Terry and our son Mike would make a variation of what we had there. It did seem that whenever one of them made it, the process seemed to take a few hours but seemed to take a couple of days. The result of all the work that went into making this dessert really was worth it as everyone enjoyed it. Understand it is one of those desserts that stayed in ones stomach for some time!
INGREDIENTS:
1 qt of half and half
1/2 qt of whole milk
1 stick of melted butter
1 1/2 cups of flour
pinch of salt
a cup of brown sugar
1 tbls of cinnamon
DIRECTIONS:
1. p
repare "the seed" by mixing a 1/2 cup of cream and add small amounts of
flour, stiring constantly until the mixture is smooth and thick in the cup. set
aside
2. in a large sauce pan pour 3/4 of half and half and start heating at low flame and
start adding small amounts of sifted flour (about a 1/2 cup) wisking steadily to
incorporate into cream slow without boiling
3. at this point you may want to add half the milk to insure its not too thick
4. now you may wish to add some more of the seed and continue to wisk
a little at a time as you until the pudding is thick and smooth
5. now you can pour the pudding into small ramikins or pudding cups about
3/4 full
6. you can now pour enough butter to just cover the top of the pudding
7. now sprinkle the brown sugar/cinnamon mixture on top of the butter
and serve immediately
8. this recipe will serve 6 to 8 people generously
INGREDIENTS:
1 qt of half and half
1/2 qt of whole milk
1 stick of melted butter
1 1/2 cups of flour
pinch of salt
a cup of brown sugar
1 tbls of cinnamon
DIRECTIONS:
1. p
repare "the seed" by mixing a 1/2 cup of cream and add small amounts of
flour, stiring constantly until the mixture is smooth and thick in the cup. set
aside
2. in a large sauce pan pour 3/4 of half and half and start heating at low flame and
start adding small amounts of sifted flour (about a 1/2 cup) wisking steadily to
incorporate into cream slow without boiling
3. at this point you may want to add half the milk to insure its not too thick
4. now you may wish to add some more of the seed and continue to wisk
a little at a time as you until the pudding is thick and smooth
5. now you can pour the pudding into small ramikins or pudding cups about
3/4 full
6. you can now pour enough butter to just cover the top of the pudding
7. now sprinkle the brown sugar/cinnamon mixture on top of the butter
and serve immediately
8. this recipe will serve 6 to 8 people generously
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