Cream Pudding(Flotegrot)
Cream Pudding (Flotegrot) offers a rich, creamy texture with a hint of salt and subtle flour thickening, perfect for those who enjoy smooth, comforting desserts.
Ingredients
Instructions
- Boil the whipping cream for 10 minutes or until it stops foaming.
- Stir in 3 tablespoons of flour or enough to make a thin porridge.
- Allow the fat to separate.
- Remove the kettle from heat and set aside for 3 minutes with the cover on.
- Remove the separated fat from the mixture.
- If desired, place the kettle over heat again to remove more fat, adding a couple of spoons of cold water to aid the process.
- Sift the remaining flour into the mixture, then gradually stir in hot milk.
- Cook until the mixture is slightly thickened.
- Add salt to the pudding once cooked.
- Serve with sugar, cinnamon, and the hot fat.
Tips & Substitutions
For a creamier pudding, use high-quality whipping cream and whole milk. If you want a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend, adjusting the amount as needed. To prevent lumps, sift the flour before adding it to the mixture. Be careful while boiling the cream to avoid overcooking.
Serving Suggestions
Serve the cream pudding warm, topped with a sprinkle of sugar and cinnamon for added flavor. It pairs beautifully with a slice of Irish Poppy Tea Bread or can be enjoyed on its own as a comforting dessert. Consider serving it alongside fresh berries for a burst of freshness.
Storage & Reheating
Store any leftover cream pudding in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on low heat, adding a splash of milk to restore creaminess. Stir continuously to ensure even warming and to prevent scorching.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Pudding(Flotegrot) contains roughly 3304 calories, with 50g protein, 324g carbohydrates, and 202g fat. It is an excellent source of vitamin A (266% of the Daily Value), iron (124% of the Daily Value), and protein (101% of the Daily Value). Note that it is relatively high in sodium, at 1683mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use half-and-half instead of whipping cream?
Yes, half-and-half can be used, but the pudding will be less rich and creamy. If you prefer a lighter version, consider using a mixture of half-and-half and milk to balance the richness while still achieving a delicious flavor.
Is it necessary to remove the fat from the pudding?
Removing the fat is optional, depending on your preference for richness. If you enjoy a lighter pudding, omit this step. However, the separated fat can add a unique flavor and texture, which some people find appealing.
Can I add flavors to the pudding?
Absolutely! You can infuse the pudding with vanilla extract, almond extract, or even citrus zest for additional flavor. Just add these ingredients when you stir in the milk to ensure they blend well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).