Begin by pouring 1 quart of whole milk into a heavy-bottomed saucepan. Place the saucepan over medium heat and stir the milk continuously until it reaches 195°F.

While the milk is heating, take a mixing bowl and whisk together ¾ cup of all-purpose flour, ¼ cup of granulated sugar, and ½ teaspoon of kosher salt.

In a small saucepan, melt ½ cup of salted butter over low heat until just bubbling gently.

Once the milk hits 195°F, carefully mix in your flour mixture into the warm melted butter and whisk until smooth.

Lower the heat and cook the Rømmegrøt for an additional 5 minutes, stirring frequently until thickened.

Carefully spoon the creamy Rømmegrøt into bowls, drizzle generously with melted butter, and sprinkle with cinnamon-sugar.