Description
Rømmegrøt is a traditional Norwegian porridge made from sour cream, whole milk, flour, and sugar, cooked to a smooth, creamy consistency. This comforting dish is served warm with melted butter and cinnamon sugar, perfect for a cozy breakfast or dessert that highlights rich, creamy textures and a touch of sweetness.
Ingredients
Scale
Base Ingredients
- 1 quart whole milk
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ⅛ teaspoon Morton kosher salt
Butter and Toppings
- ½ cup salted butter, plus more for serving
- Cinnamon-sugar (for sprinkling)
Instructions
- Heat the Milk: Place a large heavy-bottomed saucepan over medium heat. Use a kitchen thermometer to monitor the temperature and heat the milk until it reaches 195°F, stirring almost continuously and scraping the bottom to prevent burning.
- Mix Dry Ingredients: While the milk heats, whisk together the flour, sugar, and salt in a small bowl and set aside.
- Melt the Butter: Gently melt the butter in a small saucepan over medium heat, then remove from heat and keep warm.
- Make the Flour Paste: Stir the flour mixture into the melted butter to form a thick paste, then add this paste to the hot milk, stirring constantly until the mixture begins to boil.
- Cook the Porridge: Reduce heat to low and cook for another 5 minutes, stirring often until thickened and smooth like pudding. Remove from heat.
- Serve: Spoon the rømmegrøt into individual bowls, drizzle warm melted butter over each serving, and sprinkle generously with cinnamon-sugar. Serve immediately for best flavor and texture.
Notes
- Stirring continuously is crucial to prevent the milk from scorching at the bottom of the pan.
- Using a kitchen thermometer ensures the milk reaches the ideal temperature for perfect consistency.
- Serve immediately as the dish tends to thicken further when cooled.
- For a dairy-free version, consider substituting with suitable non-dairy milk and vegan butter, though texture will vary.
- Cinnamon-sugar topping enhances the traditional flavor but can be adjusted to taste.
