Norwegian cream pudding
Instructions:
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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 1⁄2 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;
- 1⁄3 cup all-purpose flour;
- 11⁄2 cups milk;
- A dash of salt;
- 1⁄2 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 1⁄2 cup sugar. Serve the pudding hot or at room temperature in dessert bowls, pour the butterfat over it, and sprinkle with the cinnamon sugar.