In a saucepan, bring the cream to a boil and boil for 10 minutes. Stir frequently to avoid the cream boiling over. Sift in flour, reduce heat and whisk until thick. In a few minutes the butter will separate – remove the butter and save for topping.
Note: The key is to keep stirring as it cooks and suddenly the mixture will “break” and the butter will automatically cook out by itself. Let the butter keep cooking out and use a deep spoon or small ladle to remove as much butter as you can.
In a separate saucepan, bring milk to a boil. Once milk is boiling, add a little at a time to the cream and flour mixture, stirring hard until smooth. Once mixed, add sugar and salt.
Ladle in dishes and serve warm or hot and top with cinnamon and sugar to taste, and a drizzle of the removed butter.
Recipe & Photo Provided By: Sarah Wassberg Johnson – The Food Historian
From: Elim Lutheran Church 90th Anniversary Cookbook
Original
Recipe Contributed By: Nellie Anderson and Erna Tronsgard
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