6 quarts (5.75 liters) milk, whole
1/2 cup brown sugar
In a pan with a heavy bottom bring the milkto boiling point over moderate heat while stirring continually.
Pour into a separate casserole with a heavy bottom and let it simmer uncovered for approximately 5 hours. Gently shake the pan periodically. Do not remove the coating, snerken, which will form on top of the milk. The gomme will now have the consistency of a thick sauce and have a light golden color.
Beat eggs and sugar together in a bowl. Add the boiled milk, a few tablespoons at a time, while continually beating at high speed. When all the milk is added, continue beating on low until the gomme is lukewarm. Enjoy with waffles and lefse. There is plenty to share.
Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore. Call toll free at (800) 979-3346.