Romme Gröt - Cream Pudding

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Recipe by mollypaul

You know the pudding is a success when the butterfat rises to the top after the flour is added. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 2 cups heavy cream (the original recipe called for very thick and slightly soured cream)
  • 12 cup water (to rinse cream from container)
  • 12 cup flour, sifted
  • 12 teaspoon salt
  • 1 pint milk, hot
  • sugar
  • cinnamon, to taste


  1. Simmer cream and water very slowly, about 45 minutes, stirring occasionally.
  2. Combine flour and salt; sift into hot cream, beat until smooth and cook slowly until thick (if any butterfat comes out, remove and save).
  3. Stir in hot milk and beat well.
  4. Pudding should be very smooth and creamy.
  5. Pour into a bowl and make depressions in the top for the reserved butter fat.
  6. Serve hot in dessert dishes with sugar and cinnamon sprinkled on top.

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