Rommegrør: Det er en norsk oppskrift

1 liter tykk krem (thick cream)

1.25 kopp mel (flour)

2 kopper melk (milk)

1 kopp sukker (sugar)

1 spiseskje med jordet kanel (tablespoon of ground cinnamon)

Pour cream into a heavy saucepan and heat until it starts to boil. Sift in 3/4 cup of the flour and whip with a wire whisk. Keep beating after the 3/4 cup of flour is all in, until the butter starts to come out of the cream. Then remove from the heat. Take a ladle and take off the butter, and put it in another bowl. Keep stirring until all the butter comes out. Put the milk in another kettle and heat to boiling. Sift 1/2 cup flour into the milk while beating. Continue beating until mixture is thick like pudding. Remove it from the heat, add it to the cream mixture, and beat with a wire whisk until smooth and well blended. Pour into a 2-quart baking dish. Smooth out the top and sprinkle the cinnamon and sugar on top. Pour the butter you saved over the top. Serve warm.