Rømmegrøt
A traditional Norwegian pudding served with cinnamon sugar and butter on top!
I grew up in very rural Minnesota in a town started by people who immigrated from Norway, including my great-great grandpa. Because of this, we celebrated Syttende Mai (Seventeenth of May aka Constitution Day) each year. We always had a craft fair and lots of Norwegian foods, plus a parade too! Rømmegrøt is something that I only remember getting made for Syttende Mai or at least my family never made it on a regular basis. I can remember so vividly walking around eating a little cup of it. So what is it? It translates to sour cream porridge and is usually served with butter and cinnamon sugar, but you can also serve it with fruit or even with savory toppings. You’ll notice this recipe doesn’t have sour cream in it. I definitely want to find one with sour cream and see how it compares to this one. Regardless, this one was fantastic!
What You Need:
4 cups whole milk
3/4 cup all purpose flour
1/4 cup granulated sugar
1/8 tsp. salt
1/2 cup salted butter, plus some
Cinnamon sugar
Directions:
In a large heavy-bottomed saucepan over medium heat, add milk and heat to 195 degrees with a thermometer, stirring continuously to prevent milk from burning and sticking to the bottom.
While heating the milk, whisk together flour, sugar, and salt in a small bowl.
In a small saucepan over medium heat, gently melt butter and then turn off heat and keep on warm stovetop until milk is heated.
Once milk hits 195 degrees, stir flour mixture into the melted butter until it forms a thick paste.
Then add the flour-butter mixture into heated milk, stirring constantly, until milk comes to a boil.
Reduce heat to low and cook for an additional 5 minutes, stirring often until smooth and thickened.
Remove from heat and serve drizzled with warm butter and topped with cinnamon sugar.
Recipe from A Farm Girl’s Dabbles