Time 1h5m Number Of Ingredients 6 Steps:
Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter. Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick. Serve warm or chilled, topped with cinnamon, sugar, and melted butter.
Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Garnishes: melted butter sugar ground cinnamon Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly. Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly. It must not boil. Use a heat diffuser for this process. Using a flour sifter or strainer, slowly add enough flour to thicken the cream. I use about 11-12 Tbsp. for a very thick pudding. Using a wire whisk, whip in the flour 1 Tbsp. at a time. The cream will thicken and start to pull away from the sides of the pan. If the sour cream is very rich, the butter will now begin to form and rise tot he top. Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency. Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.
Time 15m Yield 8 servings Number Of Ingredients 9 Steps:
For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat. Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes. Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside. Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.
Time 5m Yield 4 serving(s) Number Of Ingredients 5 Steps:
If using fresh cloudberries, sugar them to taste. They should be pleasantly sweet but still have a little tartness. Pour the cream into a large bowl. Scrape the black seeds out of the vanilla bean and add to the cream. Whip the cream until stiff, then gently fold in the cloudberries (cloudberry preserve/jam) and lavender. Serve immediately in little glass bowls or a large glass trifle bowl.
