Norwegian family recipe: Rommegrot

Hope you all don't mind, but I'm on a Norwegian food kick lately.  I'm always surprised by how many folks stumble onto my blog looking for kringla, rosette or lefse recipes.  So I'm adding another family-favorite Norwegian recipe to the mix.

Along with lefse and lutefisk every Christmas, my grandma always served rommegrot, a Norwegian cream pudding.  Goodness, it was such a treat!  It was always served warm, and we would top it with melted butter and a sprinkle of cinnamon and sugar.  Grandma would always serve it in fancy glass dessert bowls, which made it even more special.

Unfortunately, I don't have my grandmother's old recipe.  But I do have a church cookbook from back home that has two very similar recipes for rommegrot.  So I just picked the one with the easiest-to-follow directions.  I made this recipe on Christmas Eve night, as a surprise to my dad and sister, who drove in a snow storm to spend the holidays with me.  (My family is such a blessing!)

And guess what?  It turned out perfect, nearly as good as my grandmother's rommegrot.  The flavor totally took me back to my childhood days sitting at the little kids' table at grandma's house.

So as my gift to you, I'm sharing my recipe for our family favorite, rommegrot.  It's a great treat for a cold, winter day.

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Rommegrot
From Deer Creek Lutheran Church Cookbook; Carpenter, Iowa (my grandma's hometown)

• 1 C. butter, melted
• 3/4 C. flour (add to butter and whisk)

Boil for 1 minute.  Add:

• 8 C. whole milk

Keep stirring until thick and it boils a bit.  Add:

• 1/3 C. sugar
• 1/2 tsp. salt

Stir in well. Serve with melted butter, sugar and cinnamon. Yield: 12 servings.