Rommegrot: Difference between revisions
From Recipes
Jump to navigationJump to search
No edit summary |
Tags: mobile edit mobile web edit |
||
| Line 10: | Line 10: | ||
* 1 pt 1/2 and 1/2 or sweet cream | * 1 pt 1/2 and 1/2 or sweet cream | ||
* 1 lb. butter (salted is fine) | * 1 lb. butter (salted is fine) | ||
* 1 1/4 c flour | * 1 1/4 c flour | ||
* 1 T salt | * 1 T salt | ||
* 1 c sugar | |||
=== Instructions === | === Instructions === | ||
Revision as of 04:34, 24 December 2019
| 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 1/2 and 1/2 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.
