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 Norwegian Cream Pudding

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Age : 50
Registration date : 2008-09-25

Norwegian Cream Pudding Empty
PostSubject: Norwegian Cream Pudding   Norwegian Cream Pudding EmptyNovember 6th 2012, 9:57 am

Norwegian Cream Pudding

This is one of the little-known wonders of the dessert-pudding
world, known mainly to Norwegians who offer the recipe that calls
for a gallon of heavy cream at a time. No wonder it hasn't spread
beyond the Scandinavian-American community! Because of its strange
(though completely simple) method of preparation, and the rather
unappealing-looking combination of ingredients, I had never tried it.
Not until a wonderful cook and friend, Eva Rogness, took me through
the procedure step-by-step did I finally understand how Rommegrot is
prepared and what it tastes like when perfectly done. Start with a
really good, rich cream—don't use the ultra-pasteurized variety,
which has too low a butterfat content to work. The cream is cooked
with flour to make a very thick paste. Under continuous cooking, the
butterfat renders out, which you save for serving later. Two cups of
rich heavy cream will produce about l/2 cup melted butter. The
resulting pudding is silky-smooth and is served with the warm melted
butter and cinnamon sugar. This is one of the most delicious and
simple desserts I have ever tasted!

2 cups rich heavy cream
1A cup all-purpose flour
11/2 cups milk
A dash of salt
l/2 cup plus 2 tablespoons sugar
1 tablespoon ground cinnamon

Pour the cream into a very heavy 3- to 4-quart saucepan. Bring
to a boil over medium heat. Put flour into a sieve and sprinkle it over
the boiling cream, beating with a whisk to keep the mixture smooth.
Then use a wooden spoon and cook over low heat for 15 minutes, or
until the mixture is very stiff, comes away from the sides of the pan,
and is reduced in volume. Continue to cook and stir until the butterfat
separates from the paste. Pour off the butterfat into a small serving
dish and keep warm. Slowly beat or whisk in the milk, salt, and 2
tablespoons sugar. Bring to a boil, stirring constantly, and beat until
smooth and thickened. Pour the pudding through a sieve into a serving
bowl. (Or process in blender or food processor until smooth.) Stir
together the cinnamon and l/2 cup sugar. Serve the pudding hot or
at room temperature in dessert bowls, pour the butterfat over it, and
sprinkle with the cinnamon sugar.

A hungry stomach seldoms scorns plain food.
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