In a large heavy saucepan, pour in 1 quart of whole milk and slowly heat it over medium to medium-high heat. Stir almost continuously to prevent scorching.

In a small bowl, whisk together ¾ cup of all-purpose flour, ¼ cup of granulated sugar, and ½ teaspoon of kosher salt.

In a separate small pan, gently melt ½ cup of salted butter over medium heat, stirring to ensure it doesn’t brown too much.

Once the milk reaches 195°F, stir the flour mixture into the melted butter, creating a thick paste. Then, slowly add this mixture to the heated milk while stirring continuously.

Keep stirring the mixture over medium heat until it begins to boil. Reduce the heat to low and let it simmer for about 5 minutes, stirring often.

Ladle the hot Rømmegrøt into bowls, drizzling with melted butter and sprinkling with cinnamon sugar before serving hot.