In a heavy-bottomed saucepan, pour 1 quart of whole milk and heat over medium, stirring constantly until it reaches 195°F.

Whisk together 3/4 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of kosher salt in a bowl.

Melt 1/2 cup of salted butter in a small pan over low heat until fully melted and bubbling.

Mix a spoonful of the flour mixture into the melted butter to form a paste, then gradually add this to the hot milk while stirring.

Continue stirring until it thickens and comes to a gentle boil.

Reduce heat to low and let it simmer for about 5 minutes, stirring occasionally until a pudding-like consistency is reached.

Ladle the Rømmegrøt into bowls, drizzle with melted butter and sprinkle generously with cinnamon-sugar before serving.