In a heavy-bottomed saucepan, pour 1 quart of whole milk and slowly heat it over medium heat until it reaches 195°F (90°C), stirring nearly continuously.

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

In a small saucepan, melt ½ cup of salted butter over medium heat until fully melted and slightly bubbly, about 3-5 minutes.

Once the milk reaches 195°F, carefully stir the flour mixture into the melted butter, mixing until a thick paste forms.

Gradually stir the butter-flour paste into the hot milk, whisking constantly until the mixture thickens and begins to bubble gently, about 2-3 minutes.

Once the porridge reaches a gentle boil, reduce the heat and simmer while stirring for another 5 minutes until thickened.

Spoon the Rømmegrøt into bowls, drizzle melted butter on top, and sprinkle with cinnamon-sugar before serving.