Rommegrot: Difference between revisions
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|CookTime=45 minutes | |CookTime=45 minutes | ||
|Yield=1 gallon (12-16 servings) | |Yield=1 gallon (12-16 servings) | ||
|Rating=Delicious | |Rating={{Delicious}} | ||
|Source=Wayne Nygard | |Source=Wayne Nygard | ||
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[[Category:Breakfast]] | [[Category:Breakfast]] | ||
[[Category:Christmas]] | [[Category:Christmas]] | ||
[[Category:Comfort Food]] | |||
[[Category:Elias-Approved]] | [[Category:Elias-Approved]] | ||
[[Category:Adria-Approved]] | [[Category:Adria-Approved]] | ||
Latest revision as of 17:13, 11 January 2025
| Summary | |
|---|---|
| Prep time | 5 minutes |
| Cook time | 45 minutes |
| Source | Wayne Nygard |
| Yield / serves | 1 gallon (12-16 servings) |
| Rating | Delicious |
Ingredients
- 2 qts whole milk (skim if using cream)
- 1 pt half and half or sweet cream
- 1 lb. butter (salted is fine)
- 1 1/4 c flour
- 1 T salt
- 1 c sugar
Instructions
In a heavy 8-qt kettle, heat the milk and cream.
In a 3-qt kettle, melt the butter. Stir in salt and flour with the butter, and bring to a boil. Stir constantly with wire whisk for 5 minutes at full boil. Add mixture to the heated milk mixture.
Keep stirring constantly and add the sugar. Heat and stir until thickened to desired consistency.
