Description
Rømmegrøt is a traditional Norwegian sour cream porridge, rich and creamy with a smooth pudding-like texture. Prepared by carefully heating milk and combining it with a mixture of flour, sugar, and salt, then enriched with plenty of butter and topped with cinnamon sugar, this comforting dish is perfect as a warm breakfast or dessert.
Ingredients
Scale
Liquid
- 1 quart whole milk
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon Morton kosher salt
Fat
- ½ cup salted butter, plus more for serving
Toppings
- Cinnamon-sugar (for sprinkling)
Instructions
- Heat the Milk: Place a large heavy-bottomed saucepan over medium heat. Using a kitchen thermometer, heat the whole milk to 195°F (90.5°C), stirring almost continuously and scraping the bottom to prevent it from burning.
- Prepare Dry Mixture: In a small bowl, whisk together the all-purpose flour, granulated sugar, and kosher salt until combined. Set aside.
- Melt Butter: Gently melt ½ cup of salted butter in a small saucepan over medium heat. Once melted, remove from heat and keep warm.
- Combine Flour Mixture: Stir the dry flour mixture into the melted butter to create a thick paste.
- Add Paste to Milk: Slowly add the butter and flour paste to the hot milk while stirring constantly. Continue stirring until the mixture reaches a boil.
- Cook the Porridge: Reduce the heat to low and cook the mixture for an additional 5 minutes, stirring frequently, until it thickens and becomes smooth with a pudding-like consistency. Remove from heat.
- Serve: Spoon the rømmegrøt into individual bowls. Drizzle each serving with warm melted butter and sprinkle generously with cinnamon-sugar. Serve immediately for the best flavor and texture.
Notes
- Use whole milk for the creamiest texture.
- Stirring constantly during heating prevents lumps and burning.
- The temperature of 195°F is crucial to achieve the perfect thickness without curdling.
- Adjust cinnamon-sugar topping to taste.
- This porridge is best enjoyed fresh and warm.
